Each and every one of us will at some stage in our cooking and blogging lives take inspiration from what we read. I very seldom read an actual recipe, but I will if the name of the recipe captures my attention. Sometimes, I will look at the recipe and decide to follow it to the letter, and other times I will adapt it to suit my cooking style, my lifestyle and my ingredients. In July 2005 I was not blogging and so recipe formulations were not something I considered. I made dishes up as I went along and some made it into Lavender & Lime and others just made it into our tums. I had a habit of tearing recipes out of magazines to try at some stage – and they piled up. Now that I am blogging, I am slowly making my way through the recipes. I set my challenges around them so that I am forced to use them. I have stopped collecting recipes and when my paper ones are done, I will start making recipes from the blogs I follow. It is always good to have a source of inspiration for the times I do not want to think what to cook or how flavours will work together.
This was originally published on the 29th of August 2011 – in the uploading of my old blog to my new one, this post did not transfer properly and I lost the post as well as the comments.
- mix together the orange, olive oil, honey, soy sauce, chilli sauce, and chutney in a bowl big enough for the duck
- put the duck into the bowl and rub the marinade in
- add the star anise and the marjoram and cover
- marinade for at least 5 hours
- preheat the oven to 180° Celsius
- wipe the excess marinade off the duck, and pat dry the skin
- place into a cold pan and turn the heat to medium to render the fat down
- turn over for 1 minute and transfer to an oven proof dish
- cook for 8 minutes
- pour off the excess fat
- reduce the marinade to serve with the duck
- remember to let your duck rest before slicing into it