La Différence

La Différence
A passion for food

Thursday, 6 December 2012

Duck a l'orange



Roast Duck is a lovely alternative to the Traditional Turkey Christmas lunch especially if there's only 3 or 4 of you at the table. It's a wonderful dinner party dish too using duck breasts instead of the whole bird.

I love to serve this with potatoes roasted in duck or goose fat to make them so crispy and tasty. The usual sprouts, carrots, parsnips & peas would be a fantastic selection of  side dishes to accompany the duckling.  

 To serve 4

  • a large Gressingham Duckling approx 4-5lbs 
  • The juice of 4 large oranges. for the sauce
  • 2 oranges chopped into quarters to fill the cavity
  • 2  oranges segmented. Keep the zest and cut into small slivers
  • 2/3 cup soft brown sugar
  • 1 1/2 cups good chicken or better still duck stock
  • 2 tbsp of cornflour dissolved in 2 tbsp water
  • 4 tbsp of Grand Marnier or Brandy
  • seasoning to taste

  •  


    Turn on the oven and heat to 240c/ 475f/gas 9
    Place the 2 quartered oranges into the cavity of the duck
    Prick the duck all over with a fork, place on a trivet and roast for approx half an hour
    Turn the oven down to 150c/300f/ Gas 2.and roast on for around an hour. The skin should be golden & crispy.
    Test by making a small insert between the breast & leg. The juices should be clear.
    If you have a thermometer insert it into the cavity it should have reached 170f

    While to duck is roasting, place the orange juice,  zest and sugar in a pan and reduce by half over a medium heat
    Add the hot stock to reduced orange and simmer for 10 minutes to reduce.
    Thicken with the cornflour & water.
    Remove duck from roasting pan
    Discard the fat from pan. and take out the quartered oranges from the cavity
    Leave it to rest for 15 minutes,  .
    Add the brandy/Grand Marnier to the roasting tray scraping up all the bits from the bottom
    Reduce slightly, pour in the orange & stock and simmer gently for around 10 minutes adding the segmented oranges right at the end to heat through.
    Place on a large platter, spoon over the gravy and segmented oranges and decorate with a little greenery such as watercress or parsley sprigs.






     


    4 comments:

    1. This comment has been removed by the author.

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    2. OH man these look great, thanks for sharing! My friend has been looking into catering in Fort Worth, tx and is looking for some good idea. What would you say are the best choices for a wedding? Thanks for the help.

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    3. Nice, its look very yummy !!!!!!!!! Thanks for sharing this nice recipe. Concord catering

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    I love sharing my recipes with you all...please feel free to comment ..it's great to get some feedback ♥