Neven Maguire’s Roasted Confit of Duck with Marmalade Sauce and served with Pok Choi and Beech Mushrooms.
Ingredients
For the Sauce:
4 tbsp Follain Extra Fruit Orange Marmalade
1 tbsp Cointreau
2 tbsp dark soy sauce
2 tbsp balsamic vinegar
2 tbsp light muscovado sugar
2 tbsp tomato ketchup
1 tsp chopped fresh thyme
225ml (8fl oz) beef stock
For the Duck Confit:
6 cooked duck legs (Silver Hill)
2 tbsp rapeseed oil
1 tbsp softened butter
For the Pok Choi:
2 tbsp rapeseed oil
1 red onion, thinly sliced
2 garlic cloves, crushed
2.5cm (1in) piece fresh root ginger, peeled and cut into fine strips (julienne)
100g (4oz) beech mushrooms, trimmed
400g (14oz) baby pok choi
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp toasted sesame seeds
handful fresh coriander leaves
Maldon set salt and freshly ground black pepper
1 segmented orange and chopped fresh flat-leaf parsley, to garnish
Cooking Instructions
To make the marmalade sauce, place the marmalade and Cointreau in a small pan with the soy, vinegar, sugar, ketchup, thyme and stock. Bring to the boil, then reduce the heat and simmer vigorously for 5 minutes or until the mixture has thickened to a sauce consistency which coats the back of a spoon. Season to taste, then pass through a sieve, discarding the thyme into a clean pan. Reheat gently and use as required. This quantity makes about 200ml (7fl oz) in total.
