23 April, 2015

Orange Roasted Duck.

Orange Roasted Duck.
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Orange Roasted Duck
  • Sauce:
  • 1 orange
  • ½ cup orange juice
  • 1 tablespoon sugar
  • 2 teaspoons white vinegar
  • 2 cups water
  • 2 chicken stock cubes
  • 2 teaspoons lemon juice
  • 3 teaspoons arrowroot
  • ½ cup sweet sherry
  • ¼ cup Grand Marnier
  • salt, pepper
  • 2kg duck
  • 60g butter
  1. Fill duck with favourite stuffing.
  2. Place in roasting pan, brush with melted butter.
  3. Bake in moderate oven 1 hour, brushing occasionally with juices in the pan.
  4. Remove rind from orange, and any white pith.
  5. Cut rind into strips, drop into boiling water, boil three minutes; drain.
  6. Put sugar, vinegar, water, crumbled stock cubes, orange and lemon juices and blanched strips of orange rind into saucepan, stir until boiling; boil rapidly until sauce is reduced by half.
  7. Blend arrowroot and sherry, stir gradually into sauce, stir until sauce boils and thickens; reduce heat, simmer 2 minutes.
  8. Add salt, pepper to taste, stir in Grand Marnier.
  9. Drain pan juices off duck, add prepared sauce to pan; brush duck well with sauce.
  10. Return to oven, bake further 40-50 minutes basting frequently with sauce until duck is cooked and well glazed.