Duck With Orange
|Oven ready duck||4 1⁄2 Pound (1 Duck, 2 Kilogram)|
|Seasoned flour||45 Milliliter (3 Level Tablespoon)|
|Butter/Margarine||1 Ounce (25 Gram)|
|Button mushrooms||4 Ounce (100 Gram)|
|Onions||2 , skinned, chopped|
|Giblet stock||1⁄2 Pint (300 Milliliter)|
|Red wine||45 Milliliter (3 Tablespoon)|
Remove the skin and fat from the duck and put it with the giblets to make stock.
Strain the stock and leave the fat to settle, then skim off the fat before using.
Cut the duck into neat joints, sprinkle lightly with 30 ml (2 level tbsp) seasoned flour and fry the pieces in thefat in the uncovered pressure cooker.
Remove the duck and fry the mushrooms and onions.
Drain off any fat left in the cooker and return the duck joints.
Thinly peel the orange with a potato peeler and finely slice the rind into small thin strips; put these in a small pan with a little water and simmer for about 5 minutes, until tender, then drain and leave to use later.
Squeeze the juice from the orange and add it to the cooker with the stock, wine and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure quickly.
Transfer the pieces of duck and the mushrooms to a hot casserole.
Blend the remaining flour to a smooth cream with a little cold stock or red wine and stir in a little of the hot liquid.
Add the mixture to the cooker and bring the sauce to the boil, stirring until it thickens.
Stir in the orange strips and pour the sauce over the duck.