Duck l’Orange

Caity and Hobbit roasting Duck l'orange

Adapted from S. Allison “For the love of cooking”

Ingredients:

  • 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
  • I sometimes add orange marmalade instead of the shredded peel and cranberry sauce

Method:

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.

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