Lee Marshall, Design House Restaurant, Halifax - Orange Glazed Duck Breasts recipe

PUBLISHED: 14:27 20 February 2012 | UPDATED: 21:04 20 February 2013

Lee Marshall,  Design House Restaurant, Halifax

Lee Marshall, Design House Restaurant, Halifax

Meet Lee Marshall, owner chef at the Design House Restaurant, Halifax shares his recipe of Orange Glazed Duck Breasts

Remember the man from the TV advert who was so impressed he bought the company? Thats exactly what Lee Marshall did. The renowned Yorkshire chef bought The Design House restaurant at the Dean Clough Centre in Halifax in 2003 because it was his favourite place to eat out, doubling its turnover within weeks and taking it from strength to strength ever since.

The Design Houses ultra-modern interior, featuring steel, etched glass and Philippe Starck furniture, provides an interesting contrast to the listed Dean Clough complex in Halifax, but fits right in with Lees signature cooking style of modern British with a twist. The restaurant offers superb award-winning cuisine complemented by an extensive wine list. Although sophisticated, the ambience is also relaxed and informal, and the very popular three-course set dinner menu represents fantastic value for money.

Lee has recently opened a branch of The Design House at Crow Nest Golf Club in Brighouse, and the business also incorporates Lees successful outside catering operation, The Design House Outside; this brings fine dining to any location or event and has catered to the sophisticated palates of Hollywood actors as well as the more hearty appetites of sports stars including Huddersfield Rugby Union Club.

But Lees success doesnt stop with The Design House; in 2008 he also took over The Rock Hotel at Holywell Green and set about transforming its restaurant into what has become a dining destination in its own right, with a food offering far above standard hotel fare.

In an exciting development for 2012 Lee is just about to buck the recession-induced trend for pub closures by opening a less formal addition to the restaurant called The Rock Inn. This will serve classic comfort food, traditional ales, fine wines and coffees in a relaxed environment and will no doubt appeal to those such as local residents who may just want to pop in for a quality pint or a quick meal. Lee has plans to offer good value two course lunch and dinner menus as well as special events such as happy hours and pub quizzes.

Born in Halifax, Lee studied catering at Thomas Danby College in Leeds before working in Cornwall for five years. Upon returning to Yorkshire he worked at respected restaurants such as The Dining Room in Boroughbridge and La Cachette at Elland before taking over The Design House.

Over the last few years he has established himself as one of the leading chefs in Yorkshire and has become a well-known local foodie personality, taking part in cookery demonstrations at events such as the Harrogate Spring Flower Show and the Halifax Food Festival.

The Design House Restaurant
Dean Clough Arts and Business Centre, Halifax
West Yorkshire, HX3 5AX
01422 383242
restaurant@designhouserestaurant.co.uk
designhousehalifax.co.uk

Orange Glazed Duck Breasts



Serves 4

Ingredients:
Olive oil.
4 duck breasts.
2 large oranges, zest and juice.
4 tbsp apricot jam


Seasoning

For the salad:

2 bunches of watercress.
2 handfuls of rocket leaves.
2 large oranges, segmented.
1 tbsp walnuts (optional)


Method:

1. Heat a heavy based pan add the duck breasts and cook on a medium heat for approximately 5-6 minutes.

If you prefer to leave the skin on the breasts, make criss-cross cuts in it with a sharp knife before cooking.

Turn the duck breasts over and add the zest and juice of the two oranges, followed by the apricot jam.

2. Once the apricot jam has melted, stir together with the orange zest and juice until you have a smooth sauce.

3. Continue to cook the duck in the sauce for a further 5 minutes.

4. The cooking time is a matter of preference, depending on how you like your duck pink or well done.

5. Meanwhile, make the salad. Toss salad ingredients together and add 2-3 tablespoons of walnut oil or extra virgin olive oil.

6. Remove the duck from the pan let it rest for a few minutes and then slice diagonally.

Arrange the sliced duck on the salad and pour over the juices and the orange sauce.

Serve immediately.



The print version of this article appeared in the March 2012 issue of Yorkshire Life

We can deliver a copy direct to your door order online here



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