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Duck With Orange Sauce

Elitists.Kitchen's picture
Ingredients
  Duck 1 1⁄4 Pound (600 Gram, Per Person)
  Orange marmalade 1⁄2 Cup (8 tbs)
  Oranges 2 , grated rind and juiced
  Dry red wine 2 Tablespoon
  Sherry 2 1⁄2 Ounce (1/2 Wine Glass)
  Red currant jelly 2 Tablespoon
  Oranges 2 , sliced
Directions

GETTING READY
1) Pre-heat the oven to 425°F/220°C/Gas 7.

MAKING
2) Heat a pan, pour in water, add giblets and make stock..
3) On a trivet of a roasting tin, keep the duck and prick all over with a fork.
4) Add salt and pepper and season liberally.
5) Roast for 20 minutes then reduce heat to 350°F/180°C/Gas 4. Remember to roast for 25 minutes per 1 lb (450 g) weight.
6) Take the duck away the tin from the oven. Drain and reserve the fat. Use this for roasting potatoes.
7) Let the duck stand for 5 minutes.
8) Using kitchen scissors, cut the duck into four portions and keep them on a lightly greased tray.
9) Apply marmalade liberally over the pieces and return to hot oven for 10-15 minutes.
10) MAKING THE SAUCE:- Add a little stock to the roasting tin and deglaze it. Add it into a saucepan.
11) Put in rind and juice of oranges, wine, sherry and redcurrant jelly.
12) Keep stirring well till the jelly is dissolved. Let it come to a boil.
13) Add salt and pepper to taste.

SERVING
14) Serve the duck hot along with sauce and orange slices.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Poultry
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes

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