Duckling With Orange And Honey Glaze
|Duckling||4 (Either Breast Or All Legs)|
|For the glaze|
|Orange marmalade||2 Tablespoon|
|Grated orange zest||2 Teaspoon|
|Thin honey||1 1⁄2 Tablespoon|
|Orange juice||1 1⁄2 Tablespoon|
|For the sauce|
|Orange juice||1⁄4 Pint (150 Milliliter)|
|Orange slices||3 (For Garnish)|
There is no need to defrost the duckling portions before the initial cooking in the oven, although the skin tends to crisp better if the poultry is thawed out, then dried well before cooking.
Preheat the oven to 200Â°C/400Â°F, Gas Mark 6.
Place the duckling portions in a roasting tin, with the skin side uppermost.
Do not cover the tin.
Cook breast portions for about 30 minutes and legs for 35 to 40 minutes.
Allow a little longer if cooking from the frozen state.
The duckling should be nearly, but not entirely cooked.
Blend together the ingredients for the glaze.
Lift the tin from the oven and pour away any surplus fat.
Cover the skin with the glaze and cook for 10 to 15 minutes.
Heat the orange juice for the sauce in a saucepan.
Add the Curacao or brandy just before serving.
Arrange the duckling portions on a dish, pour the hot sauce around them and garnish with the orange rings.
Serve with an Orange and Watercress Salad, peas and new potatoes.