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
  • A sprig of parsley to garnish
  • 20 duck medallions


  1. Heat the duck stock until boiling.
  2. When it comes to the boil add marmalade and return to the boil.
  3. Reduce heat and allow to simmer, until ready to serve.
  4. Heat a frying pan and smear with a little olive oil.
  5. When the pan is very hot, place seasoned medallions in the pan and cook for approximately 1 minute on each side.
  6. Spoon the sauce onto warmed plates and neatly present the medallions on top. Garnish with a sprig of parsley.

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