125 g (4 oz) long-grain rice
75 g (3 oz) seedless raisins
2 oranges, grated rind of both, one orange squeezed, the other peeled and thinly sliced
60 ml (4 tbsp) chopped parsley
salt and freshly ground black pepper
1 egg, beaten
1.8 kg (4 lb) duckling, excess fat removed
45 ml (3 tbsp) medium-cut orange marmalade
30 ml (2 tbsp) plain flour
dash of gravy browning
300 ml (1/2 pint) light stock
75 g (3 oz) seedless raisins
2 oranges, grated rind of both, one orange squeezed, the other peeled and thinly sliced
60 ml (4 tbsp) chopped parsley
salt and freshly ground black pepper
1 egg, beaten
1.8 kg (4 lb) duckling, excess fat removed
45 ml (3 tbsp) medium-cut orange marmalade
30 ml (2 tbsp) plain flour
dash of gravy browning
300 ml (1/2 pint) light stock
method
1. Bring a pan of salted water to the boil, cook the rice until tender and drain well. Mix with the raisins, grated orange rind, parsley, seasoning and egg.
2. Stuff the duckling with the rice mixture. Truss or tie the bird securely.
3. Place the bird on a grid in a roasting tin. Prick all over and spread the marmalade over the breast.
4. Roast at 200°C (400°F) mark 6 for 2 - 2 1/2 hours or until tender. Do not baste until the glaze has 'set'. When well browned lay a sheet of foil over the bird. Garnish with the orange slices and keep warm.
5. Drain off all except 30 ml (2 tbsp) fat from the roasting tin. Make the gravy: stir the flour and gravy browning into the stock with the reserved orange juice. Mix into pan juices and bring to the boil. Serve separately.
2. Stuff the duckling with the rice mixture. Truss or tie the bird securely.
3. Place the bird on a grid in a roasting tin. Prick all over and spread the marmalade over the breast.
4. Roast at 200°C (400°F) mark 6 for 2 - 2 1/2 hours or until tender. Do not baste until the glaze has 'set'. When well browned lay a sheet of foil over the bird. Garnish with the orange slices and keep warm.
5. Drain off all except 30 ml (2 tbsp) fat from the roasting tin. Make the gravy: stir the flour and gravy browning into the stock with the reserved orange juice. Mix into pan juices and bring to the boil. Serve separately.
serving amount
serves 4
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