1 cold roast duck
1 orange
2 tbsp (1 oz) 25 g butter
scant 1/2 (us) cup (100 ml) claret
1 onion
salt and pepper
3 tbsp (25 g) flour
550 ml brown stock
1 orange
2 tbsp (1 oz) 25 g butter
scant 1/2 (us) cup (100 ml) claret
1 onion
salt and pepper
3 tbsp (25 g) flour
550 ml brown stock
method
1. Carve the duck ready for serving.
2. Melt the butter in a saucepan, skin and chop the onion finely, and fry it in the butter.
3. Stir in the flour and cook gently until brown.
4. Add the stock, stir until boiling, and simmer for 10 minutes.
5. Pare the rind of the orange, cut it into very thin strips, and squeeze out the juice from the orange.
6. Add the rind to the sauce with the orange juice, claret, and pieces of duck. Season to taste.
7. Simmer very gently for 30 minutes.
8. Arrange the meat on a serving dish and pour the sauce over it.
2. Melt the butter in a saucepan, skin and chop the onion finely, and fry it in the butter.
3. Stir in the flour and cook gently until brown.
4. Add the stock, stir until boiling, and simmer for 10 minutes.
5. Pare the rind of the orange, cut it into very thin strips, and squeeze out the juice from the orange.
6. Add the rind to the sauce with the orange juice, claret, and pieces of duck. Season to taste.
7. Simmer very gently for 30 minutes.
8. Arrange the meat on a serving dish and pour the sauce over it.
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