Roasted Duck breast with St Clement’s sauce

Name: Roasted Duck breast with St Clement’s sauce
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.

eatingforireland.com

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,

View full recipe on eatingforireland.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatingforireland.com.

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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.