This classic duck and orange dish has been adapted from S Allison “For the love of cooking”
- 1 Duck of about 2 kg
- I x 400 g tin Mandarin oranges or orange slices
- 200 ml orange juice
- 2 Tbsp orange rind
- 1 onion, peeled
- 100 ml Cranberry sauce
- 5 Tbsp red wine (opt)
- Salt, white pepper and freshly ground black pepper to taste
1. Wash the duck and dry thoroughly inside and out with paper towels.
2. lace duck on a rack in a roasting pan and prick skin all over. Sprinkle fairly heavily with salt (for crispy skin) and a little pepper.
3. Place a chopped onion and half a tin of Mandarins inside the cavity for extra flavour. Cover in foil.
4. Roast for one hour in centre of oven at 180 in a Bain Marie.
5. Remove the foil and pour over half of the orange juice and cranberry sauce. Then roast for a further one hour, basting regularly.
6. Serve with gravy; rice or roast potatoes; green peas or beans and steamed baby carrots etc.
1. When the duck is ready, remove from the rack and keep warm on a platter. Then prepare the gravy.
2. Remove most of the fat (excepting for about 1 Tbsp.) Place the roasting dish on the stove over med heat, add about I cup of water and heat gently.
3. Mix 1 Tbsp flour with a little water and stir into the mixture. Cook for 2 minutes. Gradually add the other 100 ml orange juice; orange rind, red wine (opt) and the other half of the cranberry/redcurrant jelly. Add salt and pepper to taste.
4. Simmer for 2 minutes, Pour some of the gravy over the duck and garnish with orange/mandarin slices Pour the rest into a gravy boat and serve.