5 lb (2.3kg) duck
a little butter Salt and black peppe
a little butter Salt and black peppe
for the orange sauce
2 tbsp duck fat
1/4 cup (1 oz) 30 g plain flour (All purpose)
4 fl oz (100ml) port
1/2 pt (300ml) giblet stock
2 large oranges
1 tbsp redcurrant jelly
Watercress (salad cress) (to garnish)
1/4 cup (1 oz) 30 g plain flour (All purpose)
4 fl oz (100ml) port
1/2 pt (300ml) giblet stock
2 large oranges
1 tbsp redcurrant jelly
Watercress (salad cress) (to garnish)
method
1. Heat the oven to 400°F (200°C) mark 6.
2. Remove the giblets from the duck and put them in a heatproof casserole with a little onion, freshly ground pepper and about3/4 pt (450ml) water. Cover with a lid or foil and put in the bottom of the oven.
3. Prick the duck all over with a sharp-pronged fork. Rub with a very small amount of butter and season well with salt and freshly ground pepper. Place on a rack or trivet in a roasting tin. Roast without basting for 1 3/4 - 2 hours or until the duck is tender. Remove the duck from the oven and pour any juices inside it into a measuring jug. Skim off all the fat from the roasting tin, add any remaining juices in the pan to the jug and keep the fat on one side. Place the duck on a warm serving dish and keep warm.
4. Place 2 tbsp of duck fat in a small saucepan, add the flour and cook gently until pale golden brown. Remove the pan from the heat and slowly add the port. Make up the duck juices in the measuring jug to 1/2 pt (300ml) with stock from the giblets and add to the pan. Return the pan to the heat and bring to the boil, stirring until the sauce has thickened. Season with salt and pepper and simmer gently for 5 minutes to allow the sauce to reduce slightly.
5. Thinly peel one orange (removing the zest only), shred finely, simmer for 3 minutes in a little water, then drain well. Squeeze the juice from one and a half oranges and cut the remaining half in thin slices for garnish. Add the orange juice and redcurrant jelly to the pan and stir constantly until the jelly has dissolved. Taste and check seasoning. Sprinkle the duck with the orange rind and garnish with orange slices and watercress. Serve the sauce separately.
2. Remove the giblets from the duck and put them in a heatproof casserole with a little onion, freshly ground pepper and about3/4 pt (450ml) water. Cover with a lid or foil and put in the bottom of the oven.
3. Prick the duck all over with a sharp-pronged fork. Rub with a very small amount of butter and season well with salt and freshly ground pepper. Place on a rack or trivet in a roasting tin. Roast without basting for 1 3/4 - 2 hours or until the duck is tender. Remove the duck from the oven and pour any juices inside it into a measuring jug. Skim off all the fat from the roasting tin, add any remaining juices in the pan to the jug and keep the fat on one side. Place the duck on a warm serving dish and keep warm.
4. Place 2 tbsp of duck fat in a small saucepan, add the flour and cook gently until pale golden brown. Remove the pan from the heat and slowly add the port. Make up the duck juices in the measuring jug to 1/2 pt (300ml) with stock from the giblets and add to the pan. Return the pan to the heat and bring to the boil, stirring until the sauce has thickened. Season with salt and pepper and simmer gently for 5 minutes to allow the sauce to reduce slightly.
5. Thinly peel one orange (removing the zest only), shred finely, simmer for 3 minutes in a little water, then drain well. Squeeze the juice from one and a half oranges and cut the remaining half in thin slices for garnish. Add the orange juice and redcurrant jelly to the pan and stir constantly until the jelly has dissolved. Taste and check seasoning. Sprinkle the duck with the orange rind and garnish with orange slices and watercress. Serve the sauce separately.
serving amount
serves 4.
rate this recipe
5.8
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