200 g (8 oz) puff pastry
2/3 cup (150 ml) 1/4 pt port
salt and pepper
1 large or two smaller ducks
2 oranges
1 1/4 cup (1/2 pint) 300 ml thick stock made with the giblets and bones from the ducks
2/3 cup (150 ml) 1/4 pt port
salt and pepper
1 large or two smaller ducks
2 oranges
1 1/4 cup (1/2 pint) 300 ml thick stock made with the giblets and bones from the ducks
method
1. Pre heat the oven to 200°C, 400°F, mark 6 and place the duck directly on the rack in the oven with an empty baking tray beneath to catch the fat.
2. After about 20 minutes prick the skin lightly in several places to ensure that the maximum amount of fat will run out.
3. Cook for 10 more minutes, then remove from the oven and allow to cool.
4. When cool, joint the duck and remove the meat.
5. Make stock by boiling the giblets and the trimmings and bones from the carcass.
6. Put the jointed duck in a deep pie dish and pour over it the seasoned stock, the juice from one orange, and the port.
7. Peel the other orange and add the segments to the dish.
8. Roll out the pastry, cut a long strip to fit around the rim of the pie dish, then affix the lid.
9. Glaze and bake at 220°C, 425°F, mark 7 for 35 minutes until the pastry is risen and golden.
2. After about 20 minutes prick the skin lightly in several places to ensure that the maximum amount of fat will run out.
3. Cook for 10 more minutes, then remove from the oven and allow to cool.
4. When cool, joint the duck and remove the meat.
5. Make stock by boiling the giblets and the trimmings and bones from the carcass.
6. Put the jointed duck in a deep pie dish and pour over it the seasoned stock, the juice from one orange, and the port.
7. Peel the other orange and add the segments to the dish.
8. Roll out the pastry, cut a long strip to fit around the rim of the pie dish, then affix the lid.
9. Glaze and bake at 220°C, 425°F, mark 7 for 35 minutes until the pastry is risen and golden.
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