01-23-2007, 05:34 AM
2 x Butchers Shop Barbary duck fillets
200 gm Apricot conserve, (8oz)
100 gm Pure wild flower clear honey, (4oz)
1 tbl Root ginger, grated*
Juice of Half a lemon
1 Preheat oven to 200 C, 400 F, Gas 6, fan oven 170 C.
2 Mix apricot conserve, honey, ginger and lemon together.
3 Score skin of duck with a sharp knife in a diamond shaped pattern.
4 Place duck in a roasting tin and spoon glaze over.
5 Put into oven and cook for 20 mins, baste the duck with the glaze again and cook for a further 20 mins.
* You can buy the ingredients for this recipe in your local M&S except those marked.
Suggested accompaniments Ribbon vegetables, new potatoes with herbs.
Suggested wine La Tour du Prevot. A full bodied, full flavoured red.
200 gm Apricot conserve, (8oz)
100 gm Pure wild flower clear honey, (4oz)
1 tbl Root ginger, grated*
Juice of Half a lemon
1 Preheat oven to 200 C, 400 F, Gas 6, fan oven 170 C.
2 Mix apricot conserve, honey, ginger and lemon together.
3 Score skin of duck with a sharp knife in a diamond shaped pattern.
4 Place duck in a roasting tin and spoon glaze over.
5 Put into oven and cook for 20 mins, baste the duck with the glaze again and cook for a further 20 mins.
* You can buy the ingredients for this recipe in your local M&S except those marked.
Suggested accompaniments Ribbon vegetables, new potatoes with herbs.
Suggested wine La Tour du Prevot. A full bodied, full flavoured red.