Duck With Orange Sauce Recipe
Ingredients
| Duck – 1 (allow 1 1/4 lb (600 g) per person) | ||
| Orange marmalade | ||
| Grated rind and juice 2 oranges | ||
| Dry red wine | 2 Tablespoon | |
| Sherry | 1/2 | |
| Red currant jelly | 2 Tablespoon | |
| Oranges | 2 | |
Directions
GETTING READY
1) Pre-heat the oven to 425°F/220°C/Gas 7.
MAKING
2) Heat a pan, pour in water, add giblets and make stock..
3) On a trivet of a roasting tin, keep the duck and prick all over with a fork.
4) Add salt and pepper and season liberally.
5) Roast for 20 minutes then reduce heat to 350°F/180°C/Gas 4. Remember to roast for 25 minutes per 1 lb (450 g) weight.
6) Take the duck away the tin from the oven. Drain and reserve the fat. Use this for roasting potatoes.
7) Let the duck stand for 5 minutes.
8) Using kitchen scissors, cut the duck into four portions and keep them on a lightly greased tray.
9) Apply marmalade liberally over the pieces and return to hot oven for 10-15 minutes.
10) MAKING THE SAUCE:- Add a little stock to the roasting tin and deglaze it. Add it into a saucepan.
11) Put in rind and juice of oranges, wine, sherry and redcurrant jelly.
12) Keep stirring well till the jelly is dissolved. Let it come to a boil.
13) Add salt and pepper to taste.
SERVING
14) Serve the duck hot along with sauce and orange slices.
1) Pre-heat the oven to 425°F/220°C/Gas 7.
MAKING
2) Heat a pan, pour in water, add giblets and make stock..
3) On a trivet of a roasting tin, keep the duck and prick all over with a fork.
4) Add salt and pepper and season liberally.
5) Roast for 20 minutes then reduce heat to 350°F/180°C/Gas 4. Remember to roast for 25 minutes per 1 lb (450 g) weight.
6) Take the duck away the tin from the oven. Drain and reserve the fat. Use this for roasting potatoes.
7) Let the duck stand for 5 minutes.
8) Using kitchen scissors, cut the duck into four portions and keep them on a lightly greased tray.
9) Apply marmalade liberally over the pieces and return to hot oven for 10-15 minutes.
10) MAKING THE SAUCE:- Add a little stock to the roasting tin and deglaze it. Add it into a saucepan.
11) Put in rind and juice of oranges, wine, sherry and redcurrant jelly.
12) Keep stirring well till the jelly is dissolved. Let it come to a boil.
13) Add salt and pepper to taste.
SERVING
14) Serve the duck hot along with sauce and orange slices.
Chef
