This recipe has a few steps and requires a little juggling but it is actually remarkably easy and the results are definitely worthy of a Christmas table. Get a few things organised a little in advance and you can’t go wrong. Par boil (half cook) as many potatoes as you think you’ll want and set them aside. Core and trim and finely slice the savoy cabbage and set aside.
From the various methods of cooking duck breast I investigated, I decided to go with Gordon’s, it’s easy and gives you time to breathe which is always good when cooking. I love cooking but I hate stressful cooking, which is why a career in a kitchen was never an option for me. Anyway, Gordon tells us to season the duck breast with salt and pepper and place skin side down in a cold frying pan with no oil or butter or anything, Gordon does not mention scoring the skin of the duck but other chefs do and it makes sense to me so I did just that, it looks good too. Bring the heat of the pan up to medium/low and marvel as the duck fat melts away. You should have your oven on by the way, pre-heating to 200℃. Duck breast releases a lot of fat as it cooks so remove the excess fat with a tablespoon and reserve, you’ll want it later. After about 6 to ten minutes, depending on how thick the breasts are, and how well you want them done, flip them over to the flesh side to sear and brown the meat. The skin by now should be a lovely, crispy, deep golden brown. As with any poultry, there’s always the chance that the duck harbours harmful bacteria, but duck is different to chicken and turkey because it’s a red meat. Like other red meats, some people may prefer to eat duck that’s cooked medium or medium rare so it’s still pink inside. I lean towards medium myself, but if you are worried by all means go for well done, well done duck will still taste a hell of a lot better than overdone turkey! Once you have seared the flesh side for a minute you should pop the duck in the hot oven, skin side down, for 5 or 6 minutes.
Now for some juggling, fry the potatoes in the pan you have just removed the duck from, yes there’s a lot of fat but come on… it’s Christmas! Add the chopped garlic and fry until browned. While you are waiting on the potatoes to brown make the orangey sauce. Don’t forget to take the duck out of the oven after a few minutes! Duck needs to rest a few minutes before you carve it anyway.
Fry the shallot in some of the duck fat you removed and reserved, add the marmalade, a tablespoon or two of red wine vinegar, the zest and juice of the orange, and season with salt and pepper to taste. You can add more vinegar or marmalade if you wish. Reduce the sauce down to a thin syrup, kind of consistency.