Wild duck with satsuma sauce recipe
information
Preparation time: 20 minutes.
Cooking time: 1 hour 10 minutes.
Oven temperature: 190 °C, 375 °F, gas 5.
Calories: 466 per portion
ingredients
5 satsumas
1 small onion, finely chopped
4 tablespoons unsweetened orange juice
2 tablespoons dry vermouth
200 ml (7 fl oz) chicken stock
salt and pepper
2 wild ducks
4 fresh marjoram sprigs
4 rashers of streaky bacon
1 small onion, finely chopped
4 tablespoons unsweetened orange juice
2 tablespoons dry vermouth
200 ml (7 fl oz) chicken stock
salt and pepper
2 wild ducks
4 fresh marjoram sprigs
4 rashers of streaky bacon
method
1. Peel the satsumas; separate the segments and remove all the pith. Put the satsuma segments into a pan with the chopped onion, orange juice, vermouth, stock and salt and pepper to taste; simmer gently for 5 minutes. Blend in the liquidizer until smooth.
2. Sprinkle the ducks inside and out with salt and pepper; put two sprigs of marjoram inside each bird. Stand them in a roasting tin, lay the bacon on the top. Cover the ducks with foil and roast in the oven for 45 minutes.
3. Remove the foil and baste the ducks; return to the oven, uncovered, for about 15 minutes until just tender, but take care not to overcook.
4. Discard the bacon rashers. Cut off the leg joints from the duck neatly; carve the breasts into thin slices. Heat the satsuma sauce through gently. Serve the wild duck with the sauce spooned over one side.
Satsumas have the great advantage of having no pips but they tend to have a lot of pith. If they are not available, you can use other members of the orange family such as mandarins or Clementines.
2. Sprinkle the ducks inside and out with salt and pepper; put two sprigs of marjoram inside each bird. Stand them in a roasting tin, lay the bacon on the top. Cover the ducks with foil and roast in the oven for 45 minutes.
3. Remove the foil and baste the ducks; return to the oven, uncovered, for about 15 minutes until just tender, but take care not to overcook.
4. Discard the bacon rashers. Cut off the leg joints from the duck neatly; carve the breasts into thin slices. Heat the satsuma sauce through gently. Serve the wild duck with the sauce spooned over one side.
Satsumas have the great advantage of having no pips but they tend to have a lot of pith. If they are not available, you can use other members of the orange family such as mandarins or Clementines.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
