When making delicious Orange-sauced duck, choose a young bird: ducks mature rapidly. A dinner party dish to impress your guests
ingredients
serves 4
1 oven-ready duckling
1/2 cup flour, seasoned with
salt and pepper
3 tablespoons olive oil
1 garlic clove
1 1/2 cups chicken stock
3 oranges, halved pinch of mixed herbs
1 tablespoon Cognac (optional)
1/2 pound long-grain rice, cooked
1 small packet frozen peas
watercress
few lettuce leaves
1 orange, peeled and cut into segments
10 candied cherries, halved
method
1. Preheat oven to very moderate, 170°C (325°F).
2. Remove giblets, wash body and dry thoroughly.
3. Joint duckling into 4 portions and coat in seasoned flour.
4. Fry until browned in hot oil to which crushed garlic has been added.
5. Remove joints and drain well on kitchen paper.
6. Add flour to oil and make roux. Add stock and cook over a low heat to make the sauce.
7. Add the orange juice, scraped out orange pulp (from the 3 oranges), herbs and season well.
8. Place joints in an ovenware dish, coat with sauce and bake in centre of oven for about 1 1/2 hours or until tender.
9. Remove the duckling portions from the sauce and add Cognac, if used.
10. Place the portions on a bed of cooked rice and peas, spoon a little sauce over and serve the remainder of the sauce separately.
11. Garnish with half orange shells filled with sprigs of watercress.
12. Accompany with an orange salad, made with lettuce leaves, orange segments and candied cherries.
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more information
To make a roux, heat the oil or fat in a pan, add the flour and cook over low heat for 2 minutes. Remove from heat and add all cold stock at once, stir well and return to high heat, stirring quickly until boiling. Turn down heat and cook a further 2 minutes before using.
