Orange is the favourite accompaniment to roast duck, because its tangy sharp flavour contrasts well with the richness of duck meat. This recipe combines the two in a simple casserole. Serve it with boiled rice and a salad of sliced beetroot tossed in vinaigrette dressing and snipped chives.
Butter for frying
1 medium-sized onion, peeled and finely chopped
1 duck (2 - 2 1/2 kg (4 - 5 lb).), jointed, skinned and defatted, with the giblets
Flour for coating
Salt and freshly ground black pepper
1 tsp ground mixed spice
150 ml (1/4 pint) duck stock (made with the giblets)
300 ml (1/2 pint) diluted frozen orange juice
Beurre manie made with 25 g (1 oz) butter mixed with 25 g (1 oz) flour
2 oranges, peeled, pith and pips removed, and sliced into rings
2 tsp soft brown sugar
1. Melt a knob of butter in a large flameproof casserole dish. Add the onion and fry gently until golden.
2. Coat the duck joints in flour seasoned with salt and pepper to taste and mixed spice, and add to the casserole.
Brown on both sides, then stir in the stock and orange juice. Bring slowly to the boil, stirring.
3. Cover the casserole and transfer to a moderate oven (180°C/350°F or Gas Mark 4).
4. Bake for 1 hour or until the duck is tender when pierced with a skewer. Adjust seasoning. Spoon off any fat from the surface of the liquid.
5. Five minutes before the end of the cooking time, stir the beurre manie into the liquid in small pieces.
6. Bring to the boil, stirring constantly until the sauce thickens.
7. Melt another knob of butter in a small frying pan. Put in the orange slices and sprinkle with the sugar. Saute over high heat until the oranges are caramelised, then transfer to the casserole and place on top of the duck.
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