• 80g fine cut orange marmalade
  • 1 tablespoon olive oil
  • 200g Taste the Difference Gressingham duck mini fillets
  • Bunch of spring onions, sliced
  • Handful of sesame seeds, to sprinkle


  1. 1

    In a bowl, mix together the marmalade with the olive oil, then add the duck fillets and turn to coat fully in the marinade. Leave to marinate for 30 minutes.

  2. 2

    Thread the coated duck strips onto wooden skewers with slices of the spring onion. Brush with any glaze left in the bowl.

  3. 3

    Heat a griddle to high, then cook the fillets for 3 minutes each side, then sprinkle with sesame seeds to finish.

  4. 4

    Cook's tip: Soak the wooden skewers in cold water for 30 minutes before using, so they do not catch on the hot griddle.

Nutritional Details

Each serving provides
  • Energy 234kj 56kcal 3%
  • Fat 2.4g 3%
  • Saturates 0.3g 2%
  • Sugars 3.4g 4%
  • Salt 0.13g 2%

% of the Reference Intakes

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