RTÉ Guide

ROAST DUCK WITH ORANGE

- Darina Allen

Darina says: “Labour intensive and expensive, but well worth the e ort. This is Rory O’Connell’s version of the classic duck with orange” SERVES 4

3 oranges, preferably organic 1 x 1.8kg free-range duck Salt and freshly ground pepper

Sauce 3 tbsps granulated sugar

70ml red wine vinegar

300ml chicken or duck stock 110ml port

70ml red wine

½–1 tbsp Grand Marnier

A few drops of lemon juice

Sprigs of watercress or parsley to garnish

Method

1 Pre-heat the oven to 220°C/425°F/gas mark 7.

2 Scrub the oranges. Peel the zest from 2 and cut two-thirds into ne julienne strips. Blanch and refresh. (Save the skinless oranges.)

3 Season the duck cavity and the skin with salt and freshly ground pepper. Put the remaining one-third of the orange peel into the cavity and transfer the duck to the hot oven. Cook for 30 minutes, then reduce the temperatur­e to 180°C/350°F/gas mark 4. Continue to roast for a further 30-45 minutes. Pour o the duck fat and save for roast potatoes.

4 While the duck is roasting, make a sweet and sour caramel. Boil the sugar and vinegar over a moderately high heat for several minutes, until the mixture has turned a chestnut brown-coloured syrup. Remove from the heat immediatel­y and pour in 150ml of the stock. Simmer for a minute, stirring to dissolve the caramel, then add the rest of the stock, port, wine and the juice of 1 orange. Simmer until the sauce is clear and lightly thickened, then add the orange liqueur little by little. Add the rest of the orange julienne. Taste, correct the seasoning and sharpen with lemon juice if necessary. Leave aside. The sauce may be prepared to this point several hours in advance. Cut the 2 remaining oranges into neat skinless segments and reserve for garnishing the duck. 5 When the duck is cooked, allow it to rest in a warm oven for at least 10 minutes before carving. Carve neatly and arrange on a serving dish or individual plates. Garnish with the orange segments. Spoon some of the sauce over the duck and serve the rest separately in a sauce boat. Garnish with sprigs of watercress or parsley.

 ??  ??

Newspapers in English

Newspapers from Ireland