1 duck
basic herb forcemeat
fat for basting
2 tbsp plain flour (All purpose)
275 ml stock
salt and pepper
basic herb forcemeat
fat for basting
2 tbsp plain flour (All purpose)
275 ml stock
salt and pepper
for the garnish
1 large orange
1 tbsp brandy
1 tbsp brandy
method
1. Fill the duck with herb forcemeat, and truss for roasting.
2. Heat the fat and baste the duck well.
3. Roast in a fairly hot oven, 190-200°C, Gas 5-6, covered with buttered paper, for 1 - 1 1/2 hours or until tender, basting frequently.
4. Uncover for the last 30 minutes.
5. Meanwhile, pare the rind of the orange and remove all the pith.
6. Cut the orange into segments, discard the membranes, and soak the segments in the brandy.
7. Cut the rind into thin strips, boil in a little water for 5 minutes, then drain.
8. Heat the orange segments gently in the brandy.
9. Serve the cooked duck with the strips of rind and hot orange segments as a garnish.
2. Heat the fat and baste the duck well.
3. Roast in a fairly hot oven, 190-200°C, Gas 5-6, covered with buttered paper, for 1 - 1 1/2 hours or until tender, basting frequently.
4. Uncover for the last 30 minutes.
5. Meanwhile, pare the rind of the orange and remove all the pith.
6. Cut the orange into segments, discard the membranes, and soak the segments in the brandy.
7. Cut the rind into thin strips, boil in a little water for 5 minutes, then drain.
8. Heat the orange segments gently in the brandy.
9. Serve the cooked duck with the strips of rind and hot orange segments as a garnish.
serving amount
serves 4
rate this recipe
9.6
out of 10
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