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Marinated Duck With Rice

Published Monday, 30 August, 2010 by imogen sargent

different flavours to spark your tastebuds :)



  • the amount of fillets depends on how many people you make it for
  • 1 lemon - rind and juice
  • 1 garlic clove - crushed
  • carrots - optional
  • 1 tbsp olive oil
  • rosemary
  • 4 tbsp runny honey
  • rice - optional an could be roast pots or pasta
  • salt and pepper


1 score the skin of the duck breasts with a sharp knife and then put them back in the plastic trays they were bought in or on a plate or dish

2 marinatethe duck by first grating the lemon rind and then adding it to the duck breasts along with the juice. then add the rosemary, crushed garlic, salt and peppeand roll them in the lemon juice to make sure that it is fully marinated

3 coat the duck with honey so it has a sort of thick amount to it so that once cooked it will create a crisp and sweet outer shell once cooked

4 leavefor 1 hour for he flavours to mingle

5 after half an hour preheat th oven to 220 degrees c gas mark 7 200 degrees fan oven

6 after an hour is up put the duck fillets on a baking tray with the olive oil and put it on some tin foil aswell smear more honey on the fillets and sprinkle some sea salt

7 roast for 25-30 minutesor until the duck is brown ad tender

8 put the rice onto boil 10 minutes from when you put the duck in te oven and cook the rice as you would normally

9 serve and enjoy :)

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