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Ingredients
- 2 lrg oranges
- 2Â 3/10 kg duck preferably with giblets
- 2 lrg sprigs fresh thyme
- 1 x salt and freshly grnd black pepper
- 4 Tbsp. oil
- 2 x shallots
- 1 x level tsp plain flour
- 600 ml home made chicken stock
- 25 gm caster sugar
- 2 Tbsp. red wine vinegar
- 100 ml unsweetened fresh orange juice
- 100 ml fruity german white wine
- 2 Tbsp. orange liqueur eg grand marnier (optional)
- 1 Tbsp. lemon juice
Directions
- Mint glazed orange quarters and deep fried orange rind to garnish
- Using a zester remove rind from oranges.
- Place rind from one orange in a pan of cool water bring to the boil drain and set aside.
- Reserve remainder.
- Remove pith from oranges; cut flesh into segments.
- Remove giblets; reserve.
- Place thyme and reserved rind inside the duck; season.
- Rub the skin with 2 tbsp oil sprinkle with salt and place breast side up on a grid over a roasting tin.
- Roast on the third runners in the roasting ovenfor 1 1/4 to 1 1/2 hrs till just cooked.
- Baste every 30 min turning over after first 30 min.
- Turn breastside up for last 10 min.
- Meanwhile cut the gizzard heart and neck into pcs.
- Roughly chop shallots.
- Heat remaining 2 tbsp oil in a heavy based pan add in the giblets and fry on the boiling plateuntil dark brown.
- Add in minced shallots and flour cook for 1 minute.
- Pour m stock bring to the boil and bubble till reduced by half strain.
- Place sugar and vinegar in a heavy based pan; place in the simmering ovento dissolve the sugar then cook on the simmering plate till it forms a dark caramel.
- Pour in the orange juice: stir.
- Cold cover and set aside.
- Lift the duck off the grid; keep hot in the simmering oven.
- Skim all the fat off the juices to leave about 3 tbsp sediment.
- Stir the wine into the sediment bring to the boll on the boiling plateand bubble for 5 min till syrupy.
- Add in stock mix and orange mix. Return to boil: bubble till syrupy skimming if necessary.
- To serve the sauce add in blanched orange rind and segments.
- Add in grand marnier if using and lemon juice to taste.
- Carve duck and garnish with oranges and rind.
- Serve with the sauce.
- To check the duck is cooked pierce the thigh deeply with a skewer the goes should run clear. To glaze the oranges quarter them dust with a little caster sugar and then fry in 1 tsp oil till caramelized. aga tip: nstead of a whole duck you could use four breast fillets part boned breasts or possibly legs. Score through the skin and fat of the breasts then oil and salt the skin. Grate rind of one orange and use to season flesh sides of the duck portions. In a heavy based preheated frying pan brown the skin of the duck till golden brown. Transfer to a roasting tin; cook on the third runners of the roasting ovenfor 15 min plus 5 min in the simmering ovenfor fillets; 40 min for part boned breasts and legs plus 10 min in the simmering oven. Complete sauce as above. The quality of duck has much improved over recent years and they are now specially bred to be meatier and less fatty.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 123 | 66% |
| Total Fat 13.92g | 17% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 192mg | 5% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 10.43g | 7% |
| Protein 1.1g | 2% |
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