ROAST DUCK WITH TANGY MARMALADE SAUCE

INGREDIENTS

• 1/2 cup orange juice
• 2 teaspoons Hol sin sauce
• 1/4 teaspoon five spice powder
• 2 large ( 500g ) duck breast fillets
• 6 Chinese dried mushrooms
• 1 cup boiling water
• 2 small chicken stock cubes, crumbled
• 1 tablespoon orange marmalade
• 1 teaspoon cornflour
• 2 teaspoons Grand Marnier
• 100g snow peas
• 250g lasagnette pasta

ROAST DUCK WITH TANGY MARMALADE SAUCE METHOD:

Combine juice, sauce, and spice powder in a bowl, add duck; cover, and refrigerate for several hours or overnight, turning occasionally.

Just before serving, remove the duck from the marinade; reserve the marinade. Place duck on a rack over the baking dish, and bake in a hot oven for about 15 minutes or until duck is well browned and tender, remove from oven, and slice thinly 

While the duck is cooking, place mushrooms in a bowl, cover with the boiling water, and stand for 20 minutes. Drain mushrooms, reserve liquid; discard stems, and slice caps thinly.

Combine mushrooms. reserved liquid, reserved marinade, stock cubes, and marmalade in the pan. Boil, steam, or microwave peas until just tender, and drain. 

Stir in blended cornflour and liqueur, and stir until sauce boils and thickens Boil, steam, or microwave peas until just tender, and drain.

Add pasta to a large pan of boiling water, boil, uncovered, until just tender, and drain. Combine pasta and peas serve with duck and mushrooms, and drizzle with hot sauce.

Serves 6.

Note: Can be prepared 2 days ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable

Microwave: Pasta and snow peas suitable 

Also Read: CHICKEN AND FENNEL SHELLS WITH CHILLI CHIVE DRESSING