Title: Royal Marmalade-Glazed Duck
Categories: Entree Poultry British
Yield: 4 Servings

3 1/2	lb	Roasting duck
1	ts	Salt
8	oz	Thick cut marmalade
5	fl	Dry sherry
1	ts	Cornflour
10	fl	Chicken stock
		Salt & pepper
		Parsley or watercress

Prick the skin of the duck and sprinkle with the salt. Place duck on a wire rack in a roasting tin and roast in a hot oven (425øF, 220øC Mk 7) for 30 minutes. Heat the marmalade and sherry together, stirring until blended. Brush one half of this mixture over the duck and return it to the oven, reducing the temperature to moderate (350øF 180øC Gas Mk 4). Cook for a further hour. Moisten the cornflour with a little of the stock and heat the remaining stock to boiling point. Add the slaked cornflour and stir constantly over heat until it thickens. Add the rest of the marmalade and sherry mixture, stir until again boiling and simmer 5 minutes. Season the sauce with salt & pepper to taste. Cut the duck into serving portions, spoon a little sauce over, and garnish with parsley or watercress. Serve the rest of the sauce in a sauceboat.

Recipe by A Ellis (Four Seasons Series - Autumn)

MMed IMH Georges' Home 2:323/4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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