Ingredients

4 Duck Breasts
4 sm Tarragon sprigs
3 oz Onion; sliced
1/2 Lemon rind
2 tb Flour
5 fl White wine
5 fl Duck stock
2 tb Lemon jelly marmalade
Lemon juice
Salt & pepper

Trim excess fat from duck breasts - not magrets from fatted birds. Place a sprig of tarragon on the meat side of each, (score the skin side slightly to allow the fat to escape better) season, and roll each fillet into as near a log shape as possible before tying. Peel & slice the onion and place in the bottom of a small roasting pan with the lemon rind. Put the duck fillets onto a grid/rack and put into the tin. Roast in pre-heated 375F Mk 5 180 C oven 40-45 mins or until well browned. Remove to a serving dish and keep hot. : Drain off as much fat as possible. Set the meat tin on a low heat and sprinkle in the flour. Cook gently, stirring to brown lightly. Gradually stir in the wine, then the stock and finally the marmalade. Bring to a good boil, and cook, stirring, for 5 minutes to eliminate the alcohol. : Adjust the seasoning with salt, pepper and sharpen with lemon juice. Either serve the duck fillets whole, complete with string, or slice and arrange on the serving dish. Strain the sauce and spoon a little over the duck. Serve the rest separately.