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.

Marmalade Ice Cream

Come rain or shine why not celebrate the arrival of summer with this moreish marmalade ice cream – ice cream + marmalade = heaven!

Recipe courtesy of Robin Weir from Ices: The Definitive Guide, Publ: Grub

Ingredients

310g Duerr’s Classic Seville Thick Cut Marmalade
500ml whipping/heavy cream (36 per cent fat)
30g Caster sugar
1-2 tsp orange juice

Method

Combine the marmalade, cream and sugar in a food processor or blender and blend briefly so that the peel remains in discernible pieces.

Taste and add the orange juice to your liking.

Either still freeze or start the ice-cream machine – pouring in the marmalade mix, and churn until the ice cream is the consistency of softly whipped cream.

Quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid. Finally label, then freeze.

Serve within 1 hour, or if frozen the ice cream will need about 20 minutes in the fridge before it is soft enough to serve.

Jaffa Loaf

This recipe for jaffa load is a must for any self respecting marmalade lover…

Ingredients
3 tbsps Duerr’s Sunny Seville Fine Cut marmalade
150g tub 0% fat plain yogurt
3 medium eggs
175g golden caster sugar
175g spreadable butter
175g self-raising flour
30g cocoa powder
½ tsp baking powder
Zest of 1 large orange

For the glaze:
Juice of ½ an orange
5 tbsps Duerr’s Sunny Seville Fine Cut marmalade
22 x 8cm continental loaf tin or 900g loaf tin, buttered and strip-lined

Method
Set the oven to 160°C/325°F/Gas Mark 3. Warm the marmalade, beat in the yogurt and set aside.
Beat the rest of the ingredients in a large bowl until smooth. Quickly beat in the yogurt and spoon the mixture into the tin.

Bake for about 1¼ hours or until a skewer, when inserted, comes out clean. Check loaf after an hour.

Leave in the tin for 10 mins to cool. Make holes in it with the skewer.

To make the glaze: Bring the orange juice to the boil in a small pan, then add the marmalade and heat until bubbling and smooth. Spoon it over the cake. Leave to cool in the tin.

February’s Jar Creation Winner

It was a tough job picking just one winner for our monthly jar up-cycle competition, but we are pleased to say that the February winner of the jar creation competition is the very talented Leanne.

She got extra creative with her daughter to conjure up these gorgeous sprites homes to give to teachers as gifts – we want one!

A big congratulations to Leanne, the full range of Duerr’s brand new marmalades and citrus conserves are on there way to you!