Duck A L'Orange
|Duck||4 Pound (2 Kilogram)|
|Freshly ground black pepper||To Taste|
|Rosemary sprig/1/2 teaspoon dried||2|
|Thyme sprig/1/2 teaspoon dried||2|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Orange juice||16 Fluid Ounce (2 Cups, 500 Milliliter)|
|Finely grated orange rind||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Oranges||3 , segmented and all white pith removed|
1. Season duck with black pepper and place rosemary, thyme and garlic in cavity. Pierce skin of duck several times with a fork and brush with oil. Place duck on a wire rack set in a heatproof baking dish and bake at 180°C/350°F/Gas 4 for 1 hour or until tender. Remove duck from pan, cover, set aside and keep warm.
2. Skim fat from pan juices, stir in orange juice, orange rind, sugar, orange segments and brandy and bring to the boil. Reduce heat and simmer, stirring, for 10 minutes or until sauce is reduced by one-third.
3. To serve, carve duck, arrange on a serving platter and pour over sauce.