Roasted Duck breast with St Clement’s sauce | Eating for Ireland
This dish is perfect as an Autumnal – or virtually any other time – dinner. I cannot begin to tell you how seriously delicious the Orange and Lemon Sauce is,
Ingredients
- 4 x 175g (6oz) duck breasts, skin on.
- Zest and juice 1 lemon – remove the zest before juicing.
- 2 oranges, juice of 2, zest of 1
- 300mls hot chicken stock
- 3 tablespoons Marmalade – and how amazing would it be if it’s the Marmalade you made at the beginning of the year!
- 1 ⁄2-1 teaspoon Golden caster sugar – to taste.
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