Ingredients
1 Brome Lake Ducks boneless duck roast
5 ml (1 tsp.) olive oil or duck fat
3 French shallots finely chopped
125 ml (1/2 cup) fresh orange juice
60 ml (1/4 cup) white wine or Port wine (facultative)
15 ml (1 tbsp.) balsamic vinegar
30 ml (2 tbsp.) orange marmalade
Salt and pepper
Preparation
Season the roast with salt and pepper. In a frying pan, sear the roast on all sides at high heat until golden brown. Place the roast on a 15 cm x 25 cm (6 po x 10 po) roasting pan which has been previously coated with duck fat or olive oil. Add the chopped shallots and bake in the oven uncovered for 15 minutes. In a bowl, mix orange juice, wine and balsamic vinegar. Pour the mixture over the duck roast, continue cooking uncovered for another 45 minutes. Remove the roast from oven, wrap in an aluminium foil and let rest for at least 5 minutes.Blend marmalade to cooking juices and let reduce until sauce thickens.Cut duck roast into slices, pour sauce over them and serve.
