Duck With Orange Recipe
Ingredients
| 1 duckling, about 4 1/2-5 lb. | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Orange | 1 Large | |
| Clear honey | 2 Tablespoon | |
| Few drops of gravy browning | ||
| Flour | 1 Ounce | |
| Orange juice | 1/4 Pint | |
| Red wine | 1/4 Pint | |
| 1 tablespoon redcurrant jelly | ||
| Orange | 1 , thinly sliced (Garnish:) | |
| Bunch of watercress | ||
Directions
Sprinkle the duckling inside and out with salt and pepper.
Peel the zest from the orange and cut in thin strips.
Discard the pith then divide the orange in segments.
Put the segments in the body cavity of the duckling.
Put in a meat tin and prick the entire body with a fork.
Roast at 325°F, Gas Mark 3 for 2 1/2-3 hours.
Cover the duck neck and giblets with water and cook until tender.
Strain and reserve 1/2 pint (1 1/4 cups) stock.
Remove the duckling from the oven and raise the oven temperature to 350°F, Gas Mark 4.
Pour off the dripping.
Brush the duckling with the honey, mixed with gravy browning.
Roast for a further 30 minutes.
Put 4 tablespoons (5T) dripping in a pan then blend in the flour.
Stir in the stock, orange juice, wine and reserved strips of orange zest.
Simmer until the sauce has reduced by a third.
Add and dissolve the redcurrant jelly.
Put the duck on a hot serving dish.
Spoon over a little of the sauce and serve the rest separately.
Put the orange segments from the body cavity onto the breast of the duck and garnish with halved orange slices and sprigs of watercress.
Peel the zest from the orange and cut in thin strips.
Discard the pith then divide the orange in segments.
Put the segments in the body cavity of the duckling.
Put in a meat tin and prick the entire body with a fork.
Roast at 325°F, Gas Mark 3 for 2 1/2-3 hours.
Cover the duck neck and giblets with water and cook until tender.
Strain and reserve 1/2 pint (1 1/4 cups) stock.
Remove the duckling from the oven and raise the oven temperature to 350°F, Gas Mark 4.
Pour off the dripping.
Brush the duckling with the honey, mixed with gravy browning.
Roast for a further 30 minutes.
Put 4 tablespoons (5T) dripping in a pan then blend in the flour.
Stir in the stock, orange juice, wine and reserved strips of orange zest.
Simmer until the sauce has reduced by a third.
Add and dissolve the redcurrant jelly.
Put the duck on a hot serving dish.
Spoon over a little of the sauce and serve the rest separately.
Put the orange segments from the body cavity onto the breast of the duck and garnish with halved orange slices and sprigs of watercress.
Chef
