- 1 Duck about 2 kg
- I tin Mandarin oranges or fresh orange wedges
- 250 g fresh orange juice
- Finely shredded orange peel without pith*
- 1 onion peeled
- 2 Tbsp red currant jelly or cranberry sauce
- 5 Tbsp red wine (opt)
- Salt and pepper to taste
We sometimes add orange marmalade instead of the shredded peel and cranberry sauce
- Wash duck and dry thoroughly inside and out with paper towels.
- Place duck on a rack in a roasting pan and prick skin all over. Sprinkle fairly heavily with salt (for crispy skin) and a little white pepper. (I place a chopped onion and half a tin of Mandarins inside cavity for extra flavour.) Cover in foil.
- Roast for one hour in centre of oven at 180 degrees in a Bain Marie.
- Remove the foil and pour over some of the orange juice and cranberry sauce.
- Then roast for a further one hour, basting regularly.
For the Gravy
- When the duck is ready, remove from rack and keep warm on a platter. Then prepare gravy.
- Remove most of the fat (excepting about 1 Tbsp)
- Place roasting dish over med heat and add about I cup water and heat gently.
- Mix 1 Tbsp corn flour with a little water and stir into mixture. Cook for 2 minutes.
- Gradually add 1 cup orange juice; orange rind, red wine (opt) and red currant jelly.
- Add salt and pepper to taste. Simmer for a further 5 minutes until the sauce reduces slightly
- Pour gravy over duck and garnish with orange/mandarin slices. Pour rest into a gravy boat and serve.
- Serve with cranberry sauce, gravy, rice and/or roast potatoes. green peas/beans and steamed baby carrots or veggies of your choice.
Adapted from S. Allison “For the love of cooking”