eCook Meal
Sweet Citrus Duck
with charred baby marrow & toasted almonds
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R90.31
for 4 servings · R22.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Spice Mix needs 20 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Fresh Ginger needs 20 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 6% of packR5.71
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Free-range Duck Leg Quarters
- Citrus Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet Citrus Duck?
The preparation time for Sweet Citrus Duck with charred baby marrow & toasted almonds is between 25 and 40 minutes.
What is the total time required to make Sweet Citrus Duck with charred baby marrow & toasted almonds?
The total time required to make Sweet Citrus Duck with charred baby marrow & toasted almonds is between 45 and 60 minutes.
How many servings does Sweet Citrus Duck provide?
4 servings
What are the main ingredients in Sweet Citrus Duck?
Almonds, Baby Marrow, Citrus Sauce, Free-range Duck Leg Quarters, Ginger, Potato, Spice Mix
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?
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. 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. SPICED CITRUS SAUCE: In a small bowl, combine the citrus sauce with the grated ginger and the spice mix. 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! 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. 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).
What should be prepared from my kitchen to make Sweet Citrus Duck?
Almonds, Baby Marrow, Citrus Sauce, Free-range Duck Leg Quarters, Ginger, Potato, Spice Mix
How many calories does Sweet Citrus Duck have?
680 calories
How much fat content does Sweet Citrus Duck have?
grams