I was pretty confident roasting a duck, so today's focus was the orange sauce that would set it off.
I chose a broad bean and pea puree to serve alongside it, wanting something that wouldn't compete too dramatically with the duck and its sauce. The samphire made it to the plate, only because I had lots to use up from yesterday, but I figured its saltiness would work well against the sweetness of the orange sauce.
2 tbsp honey
3 oranges, zest of one and juice of three
In a saucepan melt the marmalade with the honey and orange zest. Then stir in the 1/3 of the orange juice.
In a separate pan, make a basic roux, by melting the butter and then add the flour and whisk until smooth. Over a gentle heat, pour in the marmalade mixture slowly whisking as you go to aviod lumps.
Keep adding orange juice until you achieve the preferred consistency for your sauce. (If you run out of juice you can add a little water to thin out the consistency, if need be).