ingredients
serves 4
2 large oranges
1 oven-ready duckling, about 5 pound, preferably with giblets
2 large thyme sprigs
4 tbsp oil
salt and pepper
2 shallots, peeled and chopped
1 tsp All purpose flour
1 pint chicken stock
2 tablespoons superfine sugar
2 tbsp red wine vinegar
3/4 cup unsweetened fresh orange juice
3/4 cup fruity German white wine
2 tbsp Grand Marnier or other orange liqueur (optional)
1 tbsp lemon juice
method
1. Pare the zest from the oranges with a zester. Add the zest of one orange to a pan of cold water, bring to the boil, drain and set aside. Segment both oranges, discarding all pith.
2. Remove the giblets from the duckling, if applicable. Put the thyme and unblanched orange zest into the cavity. Rub the skin with 2 tbsp oil and sprinkle with salt and pepper.
3. Put the duckling, breast-side up, on a rack over a roasting tin. Roast at 200°C (180°C fan oven) for 1 1/4 - 1 1/2 hours until just cooked, basting regularly and turning the duckling breast-side down after 30 minutes. About 10 minutes before the end of the cooking time, turn breast-side up.
4. Meanwhile, heat the remaining oil in a heavy-based pan. Add the chopped giblets if using and brown well. Add the shallots and fry until softened. Add the flour; cook, stirring, for 1 minute. Stir in the stock, bring to the boil and bubble until reduced by half; strain.
5. Put the sugar and vinegar into a heavy-based pan and dissolve over a low heat. Increase the heat and cook to a dark caramel. Carefully pour in the orange juice, stirring.
6. Lift the duckling on to a warmed platter, cover with foil and leave to rest in a warm place. Meanwhile, skim off all fat from the roasting tin, leaving about 2 tbsp sediment. Add the wine, stirring to deglaze, and bubble for 5 minutes until syrupy. Add the stock and caramel orange mixture, bubble until syrupy, then add the blanched orange zest and orange segments. Add the liqueur if using, and lemon juice.
7. Carve the duck and serve with the orange sauce and vegetables of your choice.
