Crown of Duck – no tiaras but a sticky, whisky and maple syrup sauce

I was inspired by our recent visit to the Waterside Inn to cook duck…..well that and the fact that they had crown of duck on special offer at Sainsbury’s – £5, a bargain! It is fantastic that you can buy this nifty little chap, which is virtually just the breast with the wing tips so cheaply these days. I do bemoan the loss of the legs as I adore a nice confit, but this is a quick hit, so we can save the confit for another day. I am cooking my crown of duck with maple syrup and whisky marmalade (the whisky is optional). You will need 1 crown of duck for 2 people. First of all, pre-heat the oven to 190C/170C for a Fan oven, Gas mark 5. Then  place the crown in a large frying pan, and cook skin side down for a couple of minutes until the skin  is brown, place the duck in a roasting try and drizzle a least 2 tablespoons of maple syrup over the breast, roast for 45 minutes, whilst this is roasting mix 2 tablespoons of chunky seville marmalade with 1 tablespoon of whicky, take the duck out and smear the marmalade mixture all over the duck, place back in the oven for 30  minutes (or 40 if you don’t like your duck pink). Take out of the oven and do rest it for 10 minutes before serving (the duck, not you, although a glass of red wine and your feet up is always nice!). I love this served with new potatoes and mint butter and green peas.