Christmas Main Course
Roast Duck with Orange Sauce Recipe
Roast Duck with Orange Sauce Ingredients
- 1 duck (1.5 - 2kg)
- 1 orange, sliced into quarters
- Salt, pepper & seasoning for poultry
Directions
- Preheat oven to 220 C
- Wash duck in cold water and remove excess fat
- Season the inside cavity and the outside of duck with salt,
pepper and poultry seasoning
- Place orange quarters inside duck and place in a shallow
roasting pan
- Cook in hot oven for 30 minutes, and then remove duck from oven
and prick breast with heavy tine kitchen fork to drain grease
- Turn oven down to 150 C and return duck to oven for 1 hour or 1
hour and 15 minutes until tender.
Orange Sauce Ingredients
- 1/2 c. sugar
- 1 tbsp. wine vinegar
- Juice of 2 oranges
- 1 bay leaf
- 1/2 tsp. thyme leaves
- Salt & pepper to taste
- 1/2 c. Grand Marnier
- Grated rind of 1 orange
Orange Sauce Directions
1. In a heavy saucepan, combine sugar and wine vinegar. Cook the
mixture over a medium flame until sugar melts and begins to caramelize.
2. Add the juice of 2 oranges, Grand Marnier and grated orange rind.
Stir well and cook for five minutes.
3. Add 1/4 cup orange peel cut into julienne strips, cooked in a
little water for five minutes and drained.
4. Correct the seasonings and pour over the duckling on a serving
platter. |
