Roast Duck with Orange Salad

Chicken.delights's picture

Jan. 10, 2012

Ingredients

Duck 4 Pound (1 whole)
Onions 2
Celery stalks 4
Butter 1 Ounce
Chopped parsley 1/2 Tablespoon
Chopped thyme 1/2 Tablespoon
Orange 1
Oil 3 Tablespoon
Honey 3 Tablespoon , melted
Oranges 4
Salt 1/4 Teaspoon
Sugar 1/4 Teaspoon
Black pepper 1/2 Teaspoon
Salad oil 3 Tablespoon
Lemon juice 2 Tablespoon
Red wine 1/2 Pint
Chicken stock 1/2 Pint

Directions

MAKING

1. Slice onions and celery, cook for a few minutes in a little butter and mix in herbs and seasoning, including grated rind of half an orange and the juice of a whole.

2. Rub skin of duck with butter and season.

3. In roasting pan heat oil, add duck baste with hot oil and roast for 20 minutes per pound, basting every 15 minutes.

4. During the last half hour, baste with melted honey such that honey produces a marvellous shiny brown skin.

5. To prepare the orange salad:

6. Remove thin orange skin from one orange with a peeler and cut into match like shreds.

7. In a saucepan of water boil for 3 minutes, drain, refresh under cold tap to restore color and leave to dry.

8. With a sharp serrated knife, remove pith and skin from oranges and cut in thin slices.

9. Place in overlapping circles in a glass dish.

10. In a bowl mix salt, sugar and pepper with oil, then add lemon juice.

11. Spoon dressing over oranges, sprinkle orange shreds over top and chill in refrigerator.

12. Remove the cooked duck from oven and keep warm on serving dish.

13. Pour off excess fat, pour red wine and stock into roasting pan.

14. Bring to the boil, cook until well flavored and add seasoning.

SERVING

15. Add a little lemon juice if the gravy is too sweet because of the honey and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1448Calories from Fat 883

 % Daily Value*

Total Fat 99 g152.3%

Saturated Fat 28 g140%

Trans Fat 0 g

Cholesterol

Sodium 498 mg20.75%

Total Carbohydrates 46 g15.3%

Dietary Fiber 7 g28%

Sugars 32 g

Protein 83 g166%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet