Photo Credit: Johnny Miller; Styling: Sarah Smart. Cooking Light, 2018
Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.
1/2 cup fresh orange juice (about 2 oranges)
2 tablespoons orange marmalade
1 tablespoon whole-grain mustard
1 tablespoon canola oil
4 (6-ounce) bone-in pork loin chops (1 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 rosemary sprigs
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice
Preheat oven to 425° F.
Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork; bake at 425° for 10 minutes or until a thermometer registers 140°. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy.
To serve, add the pork chops to a serving platter and drizzle with sauce.
A whole roasted duck doesn’t have to be fussy. With just a few hours’ roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures.
Serves 2 to 4
Ingredients: For the Duck:
1 quart fresh-squeezed orange juice
1 cup Choripdong Honey Citron Tea Marmalade*, plus more for basting
½ cup honey
One 5 to 6 pound duck, giblets and excess fat removed and discarded, wing tips turned under
Salt and freshly ground black pepper to taste
For the Figs:
2 Tablespoons unsalted butter
1 pound purple figs (about 16 figs)
3 Tablespoons granulated sugar
2 tablespoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 Tablespoon honey
4 teaspoons Lemon Juice
A pinch of salt
Freshly ground black pepper, to taste
Directions: For the Duck:
Combine orange juice, Honey Citron Tea marmalade, and honey in a bowl deep enough to hold duck. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it.
Preheat oven to 375 °F.
Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Place breast side up on a rack in a roasting pan and transfer to oven. After 10 minutes, turn heat down to 350°F and roast for 1 ½ to 2 hours.
When duck has roasted, remove pan from oven and turn heat down to 325°F. Discard all but a little fat from roasting pan. Baste the duck with the marmalade. Return to oven and cook until the duck is browned, for bout 10 minutes. Remove the duck from oven and place on a serving platter. Let stand for 10 minutes while preparing the figs and sauce.
For the Figs:
Heat a large skillet over medium high heat. Add the butter.
Add the figs and cook, turning, until golden, about 3 minutes.
Reduce the heat and add the sugar, balsamic vinegar, red wine vinegar and honey; stir to coat and cook for an additional 6 to 8 minutes or until syrup is thickened. Spoon syrup over figs and sprinkle with salt and pepper. Remove from the figs from the heat and set aside.
Transfer the figs to a serving platter with the duck and drizzle with the reserved fig syrup before serving.
To serve for 2: Cut duck in half using sharp scissors or poultry shears. Remove backbone by cutting along one side and then the other, then cut along breastbone.
To Serve for 4: Cut each half into breast and leg sections.
Place each duck portion on a warm plate.
You can substitute the Honey Citron Tea for one 12-ounce jar of bitter or sweet orange marmalade.
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