Medallions of Duck with a Simple Fruit Sauce

This sauce depends on good quality marmalade, preferably one which is a little on the bitter side. Cumquat marmalade is ideal, or a gook quality jam could be substituted.

200ml duck stock

1 tbsp. good marmalade

1 tbsp. chopped parsley

Salt and freshly ground pepper

Sprig of parsley to garnish

20 duck medallions

• Heat the duck stock until boiling.

• When it comes to the boil add marmalade and return to the boil.

• Reduce heat and allow to simmer, until ready to serve.

• Heat a fry pan and smear with a little olive oil.

• When the pan is very hot, place seasoned medallions in the pan and cook for approximately 1 minute on each side.

• Spoon the sauce onto warmed plates and neatly present the medallions on top. Garnish with a sprig of parsley.