Roast Duck with Orange Salad Recipe
Ingredients
| Duck | 4 Pound | |
| Onions | 2 | |
| Celery - 4 stalks | ||
| Butter | 1 Ounce | |
| Parsley and thyme - 1 tablespoon, chopped | ||
| Orange | 1 | |
| Oil | 3 Tablespoon | |
| Honey - 2-3 tablespoons, melted | ||
| Oranges | 4 | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Lemon juice | 2 Tablespoon (Salad oil - 3 tablespoons) | |
| Red wine | 1/2 Pint (Salad oil - 3 tablespoons) | |
| Chicken stock | 1/2 Pint (Salad oil - 3 tablespoons) | |
Directions
MAKING
1. Slice onions and celery, cook for a few minutes in a little butter and mix in herbs and seasoning, including grated rind of half an orange and the juice of a whole.
2. Rub skin of duck with butter and season.
3. In roasting pan heat oil, add duck baste with hot oil and roast for 20 minutes per pound, basting every 15 minutes.
4. During the last half hour, baste with melted honey such that honey produces a marvellous shiny brown skin.
5. To prepare the orange salad:
6. Remove thin orange skin from one orange with a peeler and cut into match like shreds.
7. In a saucepan of water boil for 3 minutes, drain, refresh under cold tap to restore color and leave to dry.
8. With a sharp serrated knife, remove pith and skin from oranges and cut in thin slices.
9. Place in overlapping circles in a glass dish.
10. In a bowl mix salt, sugar and pepper with oil, then add lemon juice.
11. Spoon dressing over oranges, sprinkle orange shreds over top and chill in refrigerator.
12. Remove the cooked duck from oven and keep warm on serving dish.
13. Pour off excess fat, pour red wine and stock into roasting pan.
14. Bring to the boil, cook until well flavored and add seasoning.
SERVING
15. Add a little lemon juice if the gravy is too sweet because of the honey and serve.
1. Slice onions and celery, cook for a few minutes in a little butter and mix in herbs and seasoning, including grated rind of half an orange and the juice of a whole.
2. Rub skin of duck with butter and season.
3. In roasting pan heat oil, add duck baste with hot oil and roast for 20 minutes per pound, basting every 15 minutes.
4. During the last half hour, baste with melted honey such that honey produces a marvellous shiny brown skin.
5. To prepare the orange salad:
6. Remove thin orange skin from one orange with a peeler and cut into match like shreds.
7. In a saucepan of water boil for 3 minutes, drain, refresh under cold tap to restore color and leave to dry.
8. With a sharp serrated knife, remove pith and skin from oranges and cut in thin slices.
9. Place in overlapping circles in a glass dish.
10. In a bowl mix salt, sugar and pepper with oil, then add lemon juice.
11. Spoon dressing over oranges, sprinkle orange shreds over top and chill in refrigerator.
12. Remove the cooked duck from oven and keep warm on serving dish.
13. Pour off excess fat, pour red wine and stock into roasting pan.
14. Bring to the boil, cook until well flavored and add seasoning.
SERVING
15. Add a little lemon juice if the gravy is too sweet because of the honey and serve.
Chef
