- 2
Ingredients
- 4 1/2 lb duck
- 2 oranges
- 1/2 cup superfine sugar
- 6 T white wine vinegar or cider vinegar
- 4 oz Grand Marnier or orange liqueur
- Salt and freshly ground black pepper
- Watercress and orange slices, to garnish
Preparation
Step 1
Preheat oven to 300.
Trim off excess fat and skin from the duck and prick the skin all over with a fork to draw out excess fat. Generously season the duck inside and out with salt and freshly ground pepper. Tie the legs together with string to hold them in place.
Place the duck on a rack in a roasting pan. Cover tightly with foil and cook in the preheated oven for 1- 1/2 hours.
Using a vegetable peeler, remove the rind in wide strips from the oranges, then stack up 2 or 3 strips at a time and slice into very thin julienne strips. Squeeze the juice from the oranges and set it aside.
Place the sugar and vinegar in a small heavy-based saucepan and stir to dissolve the sugar. Boil over a high heat, without stirring, until the mixture is a rich caramel color. Remove the pan from the heat and, standing well back, carefully add the freshly squeezed orange juice, pouring it down the side of the pan. Swirl the pan to blend, then bring back to the boil and add the orange rind and the liqueur. Simmer for 2-3 minutes.
Remove the duck from the oven and pour off all the fat from the roasting pan. Raise the oven temperature to 400.
Roast the duck, uncovered, for 25-30 minutes, basting 3-4 times with the caramel mixture, until the duck is golden brown and the juices run clear when the thigh is pierced with a skewer.
Pour the juices from the cavity into the casserole and transfer the duck to a carving board. Cover loosely with foil and leave to stand for 10-15 minutes. Pour the remaining juices into the pan with the rest of the caramel mixture, skim off the fat, and simmer gently.
Serve the duck with the orange sauce garnished with sprigs of watercress and orange slices.