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Orange & Honey Recipe Ideas
Duck with Ginger
With a sharp knife make several diagonal cuts in duck breast. Shake bottle thoroughly from side to side pour marinade over duck breast and coat, Add strips of fresh root ginger according to taste, optional, set to one side for 30 minutes in the refrigerator, or if you’re in a rush skip this process.
Lift the duck breast out of the marinade, and place in a hot pan, cook on a high heat turning frequently, for 10-12 minutes, until tender. If you find the duck sticks add some olive oil. Add the remainder of the marinade and simmer for a further 2 minutes until reduced. If you want more sauce simply add some of the marinade from the bottle.
To serve slice breast and arrange on plate, pour juices from the pan over the breast and garnish with the cooked root ginger.
Honeyed Salmon Salad
Make a salad with 1 fennel bulb, 6 spring onions, and 1 romaine lettuce all thinly sliced.
Cut your salmon fillet into four lengthways, shake the bottle thoroughly from side to side coat them in the marinade, place on a hot griddle or similar and cook for 2-3 minutes on each side, take care when turning the salmon as it breaks up easily.
To serve toss salad and place the cooked salmon on top, serve warm.
Roasted Pumpkin
Skin, de seed and cut pumpkin into medium sized chunks. Shake the bottle thoroughly from side to side coat the pumpkin with the marinade. Roast in a preheated oven at 190oC, 375oF, Gas mark 5 for 15-20 minutes until the pumpkin is soft and slightly browned.