Duck a l’orange

Duck a l’orange

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This is the best loved of all duck dishes. The duck is roasted and then served with an orange sauce. This recipe includes port as well as Cointreau, which makes a particularly delicious sauce.

Ingredients

Quantity Ingredient
2 x 2.5kg ducks
salt and freshly ground pepper
2 oranges

Orange sauce base :

Quantity Ingredient
4 tablespoons sugar
1 1/2 cups duck or chicken stock
1 1/2 tablespoons arrowroot, slaked with 2 tablespoons port
1/4 cup brandy
1/2 cup port
2 tablespoons cointreau liqueur
salt and freshly ground pepper
15g butter
1/4 cup vinegar

Method

  1. Preheat the oven to 200°C. Season ducks with salt and pepper. Remove the rind from 1 orange and place a few strips in the cavities, reserving leftover rind for the orange sauce base. Truss the ducks with string into a neat shape as for chicken. Prick the skin using a metal skewer or the tip of a paring knife held almost parallel to the duck to avoid piercing the meat, in several places on the thighs, back and tail to allow the fat to release. Pierce a few times during cooking as well to help give a crisp skin. Place on a rack in a large baking dish. Roast for 15 minutes, until the duck has browned lightly and released some of its fat. Remove from oven and pour off the excess fat. Cover duck loosely with foil, reduce heat to 180°C and cook a further 1–1 1/2 hours, until tender.
  2. Meanwhile, peel the rind as thinly as possible from the other orange with a vegetable peeler. Cut the rind into very fine shreds then cover with hot water in a saucepan. Simmer for 3 minutes, strain, cool and reserve for garnish. Remove and discard white pith from both oranges and cut between the membrane into segments. Sprinkle with brandy and set aside.
  3. When the duck is cooked, remove the trussing string, place on a serving dish and keep warm. You may find it easier to carve the duck in the kitchen. Remove all the fat from the baking dish, leaving all the juices in the bottom. Place on the heat and stir in the port, scraping up all the pan juices. Allow liquid to reduce to half. Strain into the prepared orange sauce base and bring to a gentle simmer, then stir in the Cointreau. Adjust the seasoning and when ready to serve, remove the sauce from the heat, add orange segments and swirl in the butter. Spoon a little of the sauce over the duck to give it an attractive glaze, and serve the rest in a sauce boat. Serve with creamy mashed potatoes or buttered rice.
  4. Orange sauce base: Boil the sugar and vinegar over a high heat until it forms a caramel syrup. Remove from the heat and gradually stir in the duck or chicken stock. When smooth, place back on the heat and bring to the boil. Gradually add the arrowroot mixture and the prepared orange rind strips. Simmer the sauce for about 4 minutes or until the sauce is clear and thickened.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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