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.

National Sponge Cake Day

Happy National Sponge Cake Day…we don’t know about you but we’ll be making this oh so tasty marmalade cake (recipe from www.bakingmad.com). What will you be baking?

Ingredients

For the cake
225g Butter (unsalted)
225g Unrefined golden caster sugar
4 Eggs (beaten)
3 tbsp Water (warm)
1pinch Salt
225g Self-raising white flour

For the filling and icing
150g Butter (softened)
300g Icing sugar (sieved)
2 tsp Vanilla extract
1 tsp Orange peel (finely grated )
4 tbsp Duerr’s Sunny Seville Fine Cut Marmalade

Method

Preheat the oven to 190ยฐC (fan 170ยฐC, gas mark 5). Prepare two 20cm cake tins by greasing and lining with baking paper.

In a large mixing bowl, beat together the butter and sugar until you get a creamy consistency. Add the beaten eggs one at a time, followed by the warm water and a pinch of salt.

Mix the flour and beat well. Pour half the mixture into each tin or mould and bake in the centre of the oven for about twenty five minutes or until golden and risen.

Turn the sponges out of the tins and leave to cool completely on a wire rack. For best results, remove the baking paper a few minutes after the cake has cooled.

Cream together the butter and icing sugar until you get a soft but not runny consistency, adding two or three drops of vanillla extract.

Sandwich the sponge halves together with a layer of marmalade and a thin layer of the buttercream. Spread the buttercream thickly on top of the cake and sprinkle with the finely grated orange peel.

Ginger And Marmalade Mule Cocktail

Whatever the weather, summer calls for cocktails. Our personal favourite is the ginger and orange marmalade mule. Why not try it for yourself…

Ingredients:
1.5 ounces of vodka
1/2 ounce of orange juice
1 heaping teaspoon of ginger and orange marmalade
1/2 to 1 crushed cup ice
1/2 bottle of ginger beer
Garnish: Orange slices

Instructions:
To serving glass add ice, orange juice, ginger, orange marmalade and vodka
Stir mixture
Top with ginger beer
Serves: 1

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.