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Yorkshire Recipes
by Annie Stirk
Serves 2
Preperation time 10 mins
Cooking time 10 - 15 mins
Ingredients:
2 Duck breasts
Flat leaf parsley for garnish
Few shakes of Balsamic vinegar
4 - 6 tablespoons good quality marmalade
1 orange cut into wedges
Method
1. Cook the duck breasts on a griddle until cooked but still slightly pink
2. Mix the marmalade and balsamic vinegar together
3. Coat the duck breasts with the mix
4. Garnish with chopped parsley and orange wedges
Crispy Roast Goose
Goose is relatively expensive but a little goes a long way. It is a rich, fairly fatty meat but it has a completely delicious flavour. Whatever you do, do not throw away the fat - it is perfect for roasting your spuds, in fact, once you have tasted potatoes roasted in goose fat, nothing will ever be quite the same!
Find out how to make it »
