Roast Duck with Orange Salad Recipe

Summary

Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Duck4 Pound (1 whole)
 Onions2
 Celery stalks4
 Butter1 Ounce
 Chopped parsley1⁄2 Tablespoon
 Chopped thyme1⁄2 Tablespoon
 Orange1
 Oil3 Tablespoon
 Honey3 Tablespoon, melted
 Oranges4
 Salt1⁄4 Teaspoon
 Sugar1⁄4 Teaspoon
 Black pepper1⁄2 Teaspoon
 Salad oil3 Tablespoon
 Lemon juice2 Tablespoon
 Red wine1⁄2 Pint
 Chicken stock1⁄2 Pint

Nutrition Facts

Serving size

Calories 1448 Calories from Fat 883

% Daily Value*

Total Fat 99 g151.6%

Saturated Fat 28.8 g143.9%

Trans Fat 0.2 g

Cholesterol 379.9 mg

Sodium 498.5 mg20.8%

Total Carbohydrates 46 g15.3%

Dietary Fiber 7.1 g28.5%

Sugars 32.5 g

Protein 83 g166.7%

Vitamin A 29.1% Vitamin C 214.3%

Calcium 15.8% Iron 111.5%

*Based on a 2000 Calorie diet

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.
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