Sticky Marmelade Duck on Springroll Rounds

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Póngracz Noble Nectar

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Sticky Marmelade Duck on Springroll Rounds

Serves 4


12 sheets of Springroll pastry

30ml melted butter

2 duck breasts


For the Marmalade Sauce:

50g sugar

50 g butter

Grated zest of 4 oranges

Juice of 2 oranges

60ml Cointreau or orange liqueur

30ml white wine vinegar

125ml Póngracz Noble Nectar

15 ml (1 tbsp) marmalade

15 ml (1 tbsp) cornflour

To serve:

2 oranges, peeled and segmented

Micro leaves


  1. Preheat the oven to 200˚C. Line a baking sheet with baking paper.
  2. Cut rounds out of the Springroll pastry with a 6cm cookie cutter. Place the rounds on a baking sheet and brush with the melted butter. Bake in the oven for 7-10 minutes or until crisp and golden. Remove from the oven and allow to cool. Leave the oven on.
  3. Stack 3 of the rounds on top of each other on a serving platter and set aside until needed.
  4. Score the skin of the duck breast with a sharp knife and season with salt. Place the breast skin-side down in a cold non-stick frying pan over a medium-high heat. As the fat is released, tilt the pan towards you and use a spoon to remove the liquid.
  5. Cook the duck breast for approximately 6 minutes then turn it over and continue to cook for 4 minutes. Remove the duck and set aside to rest.
  6. Pour the excess, rendered fat from the pan but keep some of the pan juices in the pan for flavour. Melt the sugar and butter in the same pan over low heat. Increase heat to medium and cook until caramelised.
  7. Add the zest, juice, Cointreau, vinegar and Póngracz Noble Nectar. Cook until reduced by one third. Add the marmalade and corn flour, mixed with a little water to form a paste. Bring to the boil and cook until the corn flour is cooked and sauce has reduced and thickened. Set aside.
  8. Place the duck breasts on a baking tray. Brush the duck liberally with the orange sauce and cook int the oven for 7-8 minutes. Remove from the oven and slice thinly.
  9. Top each of the Springroll pastry rounds with some of the duck slices and orange segments. Drizzle the sauce over and top with micro leaves.