Commercially-raised ducks tend to have more fat than wild ducks. In this recipe, the initial slow cooking and pricking the skin of the duck help to draw out the excess fat.
ingredients
serves 2 - 3
4 1/2 pound duck
2 oranges
1/2 cup superfine sugar
6 tbsp white wine vinegar or cider vinegar
1/2 cup Grand Marnier or orange liqueur
salt and freshly ground black pepper
watercress and orange slices, to garnish
method
1. Preheat the oven to 150°C/300°F. Trim off all the excess fat and skin from the duck and prick the skin all over with a fork. Generously season the duck inside and out with salt and freshly ground black pepper, and tie the legs together with string to hold them in place.
2. Place the duck on a rack in a large roasting tin. Cover tightly with foil and cook in the preheated oven for 1 1/2 hours. Using a vegetable peeler, remove the rind in wide strips from the oranges, then stack up two or three strips at a time and slice into very thin julienne strips. Squeeze the juice from the oranges and set it aside.
3. Place the superfine sugar and vinegar in a small heavy-based saucepan and stir to dissolve the sugar. Boil over a high heat, without stirring, until the mixture is a rich caramel colour. Remove the pan from the heat and, standing well back, carefully add the freshly squeezed orange juice, pouring it down the side of the pan. Swirl the pan to blend, then bring back to the boil and add the orange rind and liqueur. Simmer for 2-3 minutes.
4. Remove the duck from the oven and pour off all the fat from the roasting tin. Raise the oven temperature to 200°C/ 400°F.
5. Roast the duck, uncovered, for 25 - 30 minutes, basting three or four times with the caramel mixture, until the duck is golden brown and the juices run clear when the thigh is pierced with a skewer.
6. Pour the juices from the cavity into the casserole and transfer the duck to a carving board. Cover loosely with foil and leave to stand for 10-15 minutes. Pour the roasting juices into the pan with the rest of the caramel mixture, skim off the fat and simmer gently. Serve the duck with the orange sauce, garnished with sprigs of watercress and orange slices.
