Main Meal Recipes > Duck with Orange Sauce
3 oranges
2 onions peeled
2 tablespoons cornflour
1 bay leaf
salt
pepper
(see measure conversions for more information)
- Put the other onion and one chopped orange inside the duck.
- Cook the duck on a wire rack in a roasting tin at 200 degrees C. (see temperature conversions) (for a 5-6lb duck) allowing 15 minutes per lb and an extra 15 minutes at the end of cooking or for a 4lb duck 20 minutes per lb and an extra 20 minutes at the end.
- Cut the zest from the two remaining oranges and put it in a pan with 1/2 pint water.
- Bring to the boil, take off the heat and stand for about 30 minutes.
- Strain, reserving half of the zest.
- Shred this very finely.
- Add the giblet stock to make orange liquid up to 1 1/2 pints.
- Add the shredded zest to this.
- Blend the cornflour with a little cooked fat from the duck.
- Add this to the 1 1/2 pints of liquid.
- Bring to the boil and simmer, stirring for about 4 minutes.
- Take the orange and onion out of the duck and serve with the sauce.
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Comment Script
How to make duck with orange sauce:
Of course in French this would be Duck a l'orange and is an absolutely fundamental dish in French cuisine.
Ingredients
whole duck3 oranges
2 onions peeled
2 tablespoons cornflour
1 bay leaf
salt
pepper
(see measure conversions for more information)
Method
- Put the giblets to simmer in 1 pint water with one of the onions and some salt and pepper.- Put the other onion and one chopped orange inside the duck.
- Cook the duck on a wire rack in a roasting tin at 200 degrees C. (see temperature conversions) (for a 5-6lb duck) allowing 15 minutes per lb and an extra 15 minutes at the end of cooking or for a 4lb duck 20 minutes per lb and an extra 20 minutes at the end.
- Cut the zest from the two remaining oranges and put it in a pan with 1/2 pint water.
- Bring to the boil, take off the heat and stand for about 30 minutes.
- Strain, reserving half of the zest.
- Shred this very finely.
- Add the giblet stock to make orange liquid up to 1 1/2 pints.
- Add the shredded zest to this.
- Blend the cornflour with a little cooked fat from the duck.
- Add this to the 1 1/2 pints of liquid.
- Bring to the boil and simmer, stirring for about 4 minutes.
- Take the orange and onion out of the duck and serve with the sauce.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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