December Competition Winner

A big congrats to Maralyn Smith the December winner of our monthly creative competition. We couldn’t resist her mouthwatering pavlova which uses Duerr’s Sunny Lemon.

Keep sending us ideas of how to use our jars and marmalade for your chance to be the January winner.

Well done Maralyn!

Duerr’s Raises £40K With Tutti Fruiti Ball

Tutti Fruiti, you beauty – Wythenshawe jam and preserve maker Duerr’s has raised an amazing £40,000 for charity at its annual themed ball.

The money was raised at the Tutti Fruiti 1950s themed evening held at The Mere resort in Cheshire last month, with funds going to The Joshua Tree charity.

A packed room of 350 plus guests – many in fancy dress – enjoyed an evening of all things 1950s rock ‘n’ roll, with more than a few nods towards Duerr’s own fruity jams and marmalades.

Hosted by radio presenter Mark Radcliffe, patron of The Joshua Tree, guests dug deep for a variety of money-can’t-buy auction and raffle prizes.

Reflecting on the success of the 18th charity ball held by the company, director of marketing, (Little) Richard Duerr, says: “We’re blown away by the success of the ball yet again.

“We would like to thank our extended family of friends, colleagues and suppliers for continuing to support us and our charity efforts.

“We chose The Joshua Tree charity this year, which helps families in the North West affected by childhood cancer. They are reliant on donations from the public to be able to offer their services free of charge to the 80 families and growing, who access their services during an incredibly traumatic time. All the money raised from the ball will go towards helping them continue their amazing work.”

Joshua Hill, who the charity is named after, was at the ball with his parents Lynda and David. David says: “Every penny raised will make a massive difference to families going through the experience of childhood cancer. We would like to say a massive thank you to Duerr’s and everyone who attended and supported the ball – it was a brilliant night.”

Duck Casserole

Winter calls for hearty home cooked meals! We love Nigel Slater’s duck casserole, but with an added dollop of Duerr’s marmalade – why not try it for yourself. Full recipe is below. Enjoy!

A casserole of duck with turnips and orange

This is not the classic duck with orange sauce, but a mildly spiced casserole. The orange should not dominate, and the flavour can be tweaked to your taste at the end with lemon juice or, better still, a bitter Seville orange. Serves 3.

groundnut or vegetable oil
a large duck cut into 6
250g smoked bacon
2 medium to large onions
4 smallish turnips
a 3cm lump of ginger (about 50g)
1 litre of light stock (water at a push)
the juice of 2 large sweet oranges
3 bay leaves
a stick of cinnamon
2 star anise flowers
2-3 tbsp of Duerr’s marmalade
the juice of a lemon or Seville orange

To serve:
rice, couscous, cracked wheat or quinoa

Warm a little oil in a heavy-based casserole and lightly brown the pieces of duck in it, two or three pieces at a time. Drain them and set aside on kitchen paper. Cut the bacon into thick strips and add to the pan, letting them crisp lightly in the fat. Remove them and add to the duck. Meanwhile, peel and roughly chop the onions.

Pour off all but 2 tablespoons of the fat in the pan, then add the onions and cook over a moderate to low heat, stirring occasionally. As the onions cook, peel and roughly chop the turnips and add them. Cut the ginger into fine matchsticks, then add to the pan.

Once the onions have well and truly softened and are starting to turn pale gold, add stock and orange juice, the bay leaves, cinnamon stick and the star anise, a generous grinding of salt and some black pepper. Return the duck pieces to the pan, turn down to a slow simmer and leave for 45 minutes.

Check the duck for tenderness. It should be soft, but far from falling off the bone. Put the pan to one side and let it cool (overnight if possible). Scoop off as much fat as you can and discard it.

Bring the pan back up to simmering point. Stir in the marmalade, then correct the seasoning with salt, pepper and the juice of the lemon (or bitter orange if you have one). The flavours should be warm, sweetly spiced and with the gentlest hint of marmalade.