2 kg (4 1/2 lb) young duck (approx.)
2 tbsp (25 g) 1 oz butter
1 1/4 cup (300 ml) 1/2 brown sauce
grated rind of 2 oranges
juice of 4 to 5 oranges
2 oz (50 g) canned tomato puree (paste)
orange quarters to garnish
2 tbsp (25 g) 1 oz butter
1 1/4 cup (300 ml) 1/2 brown sauce
grated rind of 2 oranges
juice of 4 to 5 oranges
2 oz (50 g) canned tomato puree (paste)
orange quarters to garnish
method
1. Truss the duck. Melt the butter in a pan and brown the duck on all sides. Drain off the fat.
2. Mix together the brown sauce, orange rind and juice and tomato puree and pour into the pan.
3. Cover and cook gently for 45 minutes or until the duck is tender.
4. Carve the duck and serve with the sauce, garnished with orange quarters.
2. Mix together the brown sauce, orange rind and juice and tomato puree and pour into the pan.
3. Cover and cook gently for 45 minutes or until the duck is tender.
4. Carve the duck and serve with the sauce, garnished with orange quarters.
serving amount
serves 5 - 6
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