What are the main ingredients in Sweet Citrus Duck?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Sweet Citrus Duck?

Calories: 680, Carbs: 59 grams, Fat: grams, Protein: 59.7 grams, Sugar: 17.5 grams, Salt: 208 grams

How do I prepare Sweet Citrus Duck?

ROAST POTATO: Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). SPICED CITRUS SAUCE: In a small bowl, combine the citrus sauce with the grated ginger and the spice mix. DUCK DUCK GO!: Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan and roast in the hot oven until cooked through, 30-35 minutes. In the final 5-10 minutes, baste with ½ the spiced citrus sauce. TOASTED ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED MARROWS: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow wedges until charred, 3-4 minutes per side. Remove from the pan and season. LOOKING GOOD, CHEF!: Plate up the duck drizzled with the remaining spiced citrus sauce. Side with the sweet potato chunks and the charred baby marrow. Garnish with the toasted almonds. Wow!

What should be prepared from my kitchen to make Sweet Citrus Duck?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Sweet Citrus Duck

Citrus sauce and crispy duck are one of those classic combinations that will always please the palate. In this recipe, you will make both ingredients shine by serving it up with oven-roasted sweet potato chunks, charred baby marrow, and scatterings of toasted almonds. Impressive, Chef!

Sweet Citrus Duck

with charred baby marrow & toasted almonds

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Marrow
Citrus Sauce
Free-range Duck Leg Quarter
Free-range Duck Leg Quarters
Fresh Ginger
Potato
Spice Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROAST POTATO
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SPICED CITRUS SAUCE
In a small bowl, combine the citrus sauce with the grated ginger and the spice mix.
DUCK DUCK GO!
Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck leg in a cold pan without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan and roast in the hot oven until cooked through, 30-35 minutes. In the final 5-10 minutes, baste with ½ the spiced citrus sauce.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow wedges until charred, 3-4 minutes per side. Remove from the pan and season.
LOOKING GOOD, CHEF!
Plate up the duck drizzled with the remaining spiced citrus sauce. Side with the sweet potato chunks and the charred baby marrow. Garnish with the toasted almonds. Wow!

Potato - 200g
Citrus Sauce - 40ml
Fresh Ginger - 5g
Spice Mix - 5ml
Free-range Duck Leg Quarter - 1
Almonds - 10g
Baby Marrow - 100g

Download the Recipe

Serves 2

ROAST POTATO
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SPICED CITRUS SAUCE
In a small bowl, combine the citrus sauce with the grated ginger and the spice mix.
DUCK DUCK GO!
Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan and roast in the hot oven until cooked through, 30-35 minutes. In the final 5-10 minutes, baste with ½ the spiced citrus sauce.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow wedges until charred, 3-4 minutes per side. Remove from the pan and season.
LOOKING GOOD, CHEF!
Plate up the duck drizzled with the remaining spiced citrus sauce. Side with the sweet potato chunks and the charred baby marrow. Garnish with the toasted almonds. Wow!

Potato - 400g
Citrus Sauce - 80ml
Fresh Ginger - 10g
Spice Mix - 10ml
Free-range Duck Leg Quarters - 2
Almonds - 20g
Baby Marrow - 200g

Download the Recipe

Serves 3

ROAST POTATO
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SPICED CITRUS SAUCE
In a small bowl, combine the citrus sauce with the grated ginger and the spice mix.
DUCK DUCK GO!
Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan and roast in the hot oven until cooked through, 30-35 minutes. In the final 5-10 minutes, baste with ½ the spiced citrus sauce.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow wedges until charred, 3-4 minutes per side. Remove from the pan and season.
LOOKING GOOD, CHEF!
Plate up the duck drizzled with the remaining spiced citrus sauce. Side with the sweet potato chunks and the charred baby marrow. Garnish with the toasted almonds. Wow!

Potato - 600g
Citrus Sauce - 120ml
Fresh Ginger - 15g
Spice Mix - 15ml
Free-range Duck Leg Quarters - 3
Almonds - 30g
Baby Marrow - 300g

Download the Recipe

Serves 4

ROAST POTATO
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SPICED CITRUS SAUCE
In a small bowl, combine the citrus sauce with the grated ginger and the spice mix.
DUCK DUCK GO!
Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan and roast in the hot oven until cooked through, 30-35 minutes. In the final 5-10 minutes, baste with ½ the spiced citrus sauce.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow wedges until charred, 3-4 minutes per side. Remove from the pan and season.
LOOKING GOOD, CHEF!
Plate up the duck drizzled with the remaining spiced citrus sauce. Side with the sweet potato chunks and the charred baby marrow. Garnish with the toasted almonds. Wow!