Preheat oven to 350°F (180°C).
Season roast with salt and pepper.
In a skillet, brown roast on all sides over medium-high heat.
Place roast in a 6 in. x 10 in. (15 cm x 25 cm) roasting pan greased with duck fat or oil.
Add shallots and roast uncovered for 15 minutes.
In a bowl, combine orange juice, wine or port and balsamic vinegar. Pour over duck and continue roasting uncovered for 45 minutes.
Remove roast from oven, tent loosely with foil, and let stand 5 - 10 minutes.
Stir marmalade into pan juices and reduce to a smooth sauce.
Slice duck roast, spoon sauce over slices and serve.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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