1 duckling, about 1.5 kg (3 lb)
3 tablespoons butter
1 sprig fresh thyme
1 bay leaf
2 parsley stalks salt and pepper
2 onions, thinly sliced
1/2 cup dry red wine
1 cup chicken stock
1 large orange
1 large red capsicum
2 teaspoons arrowroot paprika
1 orange and red capsicum rings for garnish
3 tablespoons butter
1 sprig fresh thyme
1 bay leaf
2 parsley stalks salt and pepper
2 onions, thinly sliced
1/2 cup dry red wine
1 cup chicken stock
1 large orange
1 large red capsicum
2 teaspoons arrowroot paprika
1 orange and red capsicum rings for garnish
method
1. Prepare duck, place 1 tablespoon butter and the herbs inside the bird and truss. Rub over with salt, pepper and butter.
2. Gently fry onion in the remaining butter.
3. Place duck and onions in ovenproof dish.
4. Heat wine to just below boiling point, flame it and pour over the duck with the stock.
5. Braise gently uncovered, in a moderately hot oven 190-200° C (375-400°F) for about 1 hour, basting every 15 minutes.
6. While duck is cooking, blanch the orange for 5 minutes, slice finely and cut slices in half.
7. Blanch and shred the capsicum.
8. Add orange slices and shredded capsicum to duck for final 30 minutes of cooking.
9. Take out duck, carve and keep hot.
10. Strain and season the gravy to taste then thicken slightly with the arrowroot blended with a little cold water.
11. Add paprika to taste and pour the gravy over the duck.
12. Garnish with orange slices and red capsicum and sprinkle with chopped parsley.
2. Gently fry onion in the remaining butter.
3. Place duck and onions in ovenproof dish.
4. Heat wine to just below boiling point, flame it and pour over the duck with the stock.
5. Braise gently uncovered, in a moderately hot oven 190-200° C (375-400°F) for about 1 hour, basting every 15 minutes.
6. While duck is cooking, blanch the orange for 5 minutes, slice finely and cut slices in half.
7. Blanch and shred the capsicum.
8. Add orange slices and shredded capsicum to duck for final 30 minutes of cooking.
9. Take out duck, carve and keep hot.
10. Strain and season the gravy to taste then thicken slightly with the arrowroot blended with a little cold water.
11. Add paprika to taste and pour the gravy over the duck.
12. Garnish with orange slices and red capsicum and sprinkle with chopped parsley.
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