Ingredients

  • 1800 grams ducklings
  • salt and pepper
  • Sauce
  • 55 grams sugar, caster
  • 2 tablespoons wine vinegar
  • 290 milliliters duck stock
  • 2 oranges zest and juice
  • 4 teaspoons brandy
  • 30 grams butter, unsalted
  • 2 sticks celery finely chop
  • 1 medium onion finely chopped
  • 90 grams almonds, slivered toasted
  • Garnish
  • 2 oranges segmented
  • watercress

Directions

1. Preheat oven to 400*F/200*C/GM 6. Place duck, back up on wire rack in a roasting pan, prick all over with a fork and sprinkle lightly with salt. Roast for 1 hour, turning over after 30 minutes.
2. Remove duck from oven, drain well, and joint it. Put the pieces into a clean roasting pan, skin side up. Reserve the roasting juices.
3. Put sugar and vinegar into a heavy saucepan. Dissolve the sugar over a low heat, then boil until caramelized. Pour on the stock, be careful it spits. Stir until the caramel lumps dissolve. Add orange zest and juice, roasting juices (no fat), and the brandy. Pour AROUND the duck, not over else crusty skin becomes soggy.
4. Return to oven and continue cooking until joints are cooked through, about 20 minutes. Do not baste. Remove the duck joints to an ovenproof plate and keep warm.
5. Skim the sauce to remove any fat, and strain into a saucepan. Add the celery and onion and boil until the celery is just beginning to soften, but is still a little crunchy, about 5 minutes. Check the sauce for seasoning. Sauce should be thin and fairly clear with lots of celery and onion.
6. Serve the sauce separately, or pour around the duck. Surround the duck with the orange segents, scatter over the almonds and garnish with watercress.

Notes
Notes:Original serves 3.
Serving Ideas:Original serves 3.


Categories
Game, main course
Keywords
Game, main course
MacGourmet downloadLeith's Roast Duckling. To import, drag image to your MacGourmet recipe box.