The Signet Library

Balsamic Marmalade Seared Duck Breast Recipe

Why not try the easy step by step recipe for our Balsamic Marmalade Seared Duck Breast.

  • 4 duck breasts, skin scored
  • 8 tbsp marmalade
  • 75ml soy sauce
  • 3 tbsp balsamic vinegar
  • Juice 1 large orange
  • 1 clove garlic, crushed

Mix marinade ingredients in a shallow bowl, place duck in mixture scored side down, marinade for 30 minutes.

Heat a large pan until smoking hot, add the duck breast skin-side down, and fry until skin is golden-brown and crisp. Turn over and fry for a further 6-8 minutes, until cooked, but still slightly pink in the middle. Rest and keep warm for 5 minutes.

Meanwhile, add marinading liquid to a small pan, bring to the boil and reduce until syrupy.

Thinly slice the duck, and serve on warm plates with celeriac mash, lightly steamed purple sprouting broccoli and a drizzle of the sauce!

| @SignetLibrary

Newsletter Signup


© The WS Society
The Signet Library
Parliament Square
Edinburgh EH1 1RF

+44 0131 225 0651

The WS Society | Accreditation | Privacy Policy

The Signet Library is owned and operated by The Society of Writers to Her Majesty’s Signet (The WS Society), a corporation recognised under the law of Scotland.