The first recipe has marmite as an ingredient http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9454,00.html (LINK UPDATED - December 12, 2010)

Duckling Chassignat
Created by Graham Kerr for the Hotel Meurice, Paris, France
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1 (4 pound) duck
4 cups vegetable oil
1/2 cup red wine vinegar
1 cup peach juice
1/4 cup sugar
1 teaspoon "Marmite" (meat flavored yeast concentrate)
1/2 cup dry red wine
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 teaspoon arrowroot, mixed with 1 teaspoon red wine
Clarified butter
1 (28-ounce) can peach halves
3 tablespoons brandy

Cut duck into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts). Remove breast meat from bones and cut in half. Cut wings and carcass into small pieces.

Heat oil in deep fryer to 350 degrees F. Fry duck for 15 minutes.

Meanwhile, combine red wine vinegar, peach juice, and sugar in saucepan. Stir well over high heat. Add Marmite and bring to boil. Add carcass bones and wing pieces. Reduce sauce by half, skimming frequently. Add wine.

Remove duck from fryer, season with salt and pepper, and place in simmering sauce for 15 minutes, then remove and drain slightly. Continue to reduce sauce, adding arrowroot/red wine mixture to thicken, if necessary.

Heat clarified butter in frying pan. Fry duck for a few minutes, careful not to burn. Remove duck and set aside. Add peach halves and 2 tablespoons brandy and flame, shaking pan. Add remaining brandy and turn peaches to coat with sauce.

Dip duck into sauce and arrange on heated platter. Pour sauce over duck and place peach halves around. Serve piping hot.

Yield: 2 servings Difficulty: Easy

The second recipe shows how to make marmite-like very tasty sticky stuff and then use it (last paragraph) www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13636,00.html (LINK dead - January 5, 2004)
Pork and Crackling Recipe courtesy Jamie Oliver