Duck with Orange Recipe
Duck with Orange
 Prep Time ~ 15 mins | Cooking Time ~ 1hr 10 mins |
 Approx Cost ~ |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~ To cook prior and serve later: Reheat covered, in a preheated oven, Gas Mark 6, 200C for 30 - 35 minutes or until heated through.
Ingredients
1 duck, approx. 4lb / 2kg in weight or 4 - 6 duck portions
1 onion, peeled and left whole
Salt and pepper
Coarsely grated rind and juice of 2 oranges
Coarsely grated rind and juice 1 lemon
1 tablespoon plain flour
2 tablespoons red wine
8 floz / 240ml chicken stock
1 tablespoon redcurrant jelly
You will need: a roasting tin and a rack that will fit inside.
Method
- Season the duck with salt and pepper and place the onion inside the body cavity. Prick the skin all over with a fork and stand the duck on a rack in a roasting tin.
- Bake in the centre of a preheated oven, Gas mark 4, 180C for 25 minutes per lb / per 500g. Do not baste or cover. If using duck portions treat in the same way but omit the onion.
- When the duck is cooked, discard the onion if using and cut the whole duck into 4 - 6 portions. Place into an oven proof dish.
- Drain the fat and reserve 1 tablespoon of the juices.
- Blanch the orange and lemon rind in boiling water for 2 minutes and drain.
- Melt the reserved duck fat in a saucepan, stir in the flour and cook for 1 minute, stirring constantly.
- Add the blanched rind, the juice of the oranges and lemon and gradually stir in the wine, stock and redcurrant jelly.
- Bring slowly to the boil, stirring, season to taste and cook until the sauce is smooth and thick. Pour over the duck portions