Chef Lee Cooper’s take on duck a l’orange at Hintlesham Hall features glazed duck breast and a whirl of orange puree infused compressed carrots. This is served alongside bouncy, soft brioche buns, filled with confit duck leg and glazed with marmalade – inspired!
Our modern take on this 70s dinner party must-have uses Dukeshill’s Crispy Aromatic Duck, and Cottage Delight’s Orange & Scotch Whisky Thick Cut Marmalade – both Great British Food Award winners. We’ve elevated the buns further with a little Asian twist.
Ingredients (makes 10)
- 250ml warm water
- 50ml warm milk
- 2 tsps dried yeast
- 2 tbsps sugar
- 450g strong white bread flour
- 1tsp salt
- 75g softened butter
- 2 large eggs
- Zest of 1 orange
- 1 tsp five spice
For the filling:
- Melted butter
- 1/2 cooked crispy aromatic duck
To finish:
- Marmalade
- Toasted sesame seeds
Method
1. Cook the duck according to instructions and shred very finely.
2. For the dough you want the water to be like a warm bath – not too hot, not too cool. Mix it in a bowl with the yeast, milk and sugar, letting it sit for a few minutes until the yeast begins to activate – rising to the top and becoming a bit bubbly and frothy.
3. In a large bowl combine the flour and salt, then rub in the butter until it disappears. Make a well in the middle of the flour mix and crack in the eggs, and add the yeast mixture, five spice and orange zest. Use a knife to bring it all together, and allow to sit for 10 minutes (this will allow the flour to absorb more of the liquid before you get your hands too sticky.
4. Knead the dough on a lightly floured surface for around 10 minutes until soft. It will be stickier than regular bread dough but don’t be tempted to add much more flour. Use a bread scraper to help lift the dough from your worksurfaces if needed. Once your dough is ready, move it to an oiled bowl and cover, leaving for 2-3 hours.
5. Roll the dough on a lightly floured surface into a large rectangle – roughly 30cms by 40cms. Brush with butter, then top with the finely shredded duck, spreading it over, and leaving a 1cm gap around the edges.
6. Roll the dough up carefully, and firmly into a Swiss roll like shape. Use a sharp knife to cut 10 even pieces.
7. Pop the dough rounds into a large lined baking tray (it doesn’t matter if they touch a little), cover and leave to rise for another hour.
8. Heat the oven to 180C (fan) and place a tray of water at the bottom. Pop the buns in the oven and bake for 20 minutes or until risen and golden (they may need a few minutes longer depending on your oven). At the oven, glaze by brushing each bun with a little marmalade and sprinkle with sesame seeds. Return to the oven for a couple more minutes.
9. Eat while warm. Be warned – these are addictive!
