Duck in Orange sauce recipe

The Good Housekeeping Cookbook has this recipe - Duckling with orange sauce

1.8-2.6kg (4-6lb) oven-ready duckling
salt and pepper
150ml (1/4 pint) white wine
4 oranges (use bitter oranges when available)
1 lemon
15ml (1 level tbsp) sugar
15ml (1 tbsp) white wine vinegar
30ml (2 tbsp) brandy or orange-flavoured liqueur
15ml (1 level tbsp) cornflour
1 bnch watercress to garnish

Method:

1. Rub the duckling skin with salt and prick the skin all over.
2. Put the duckling in the roasting tin with the wine and roast in the oven at 180 deg c (350F) gas 4 for 30-35 minutes per 450g (1lb), basting occasionally.
3. Meanwhile, grate the rind from one orange and squeeze the juice from 3 of the oranges and the lemon. Separate the remaining ornage into segments and reserve for the garnish.
4. Melt the sugar in a pan with the vinegar and heat until it is a dark brown caramel.
5. Add the brandy and the orange and lemon juice and simmer gently for 5 minutes.
6. When the duckling is cooked, remove it from the roasting tin, joint it and place the pieces on a serving dish and keep warm.
7. Drain the excess fat fromt he tin and add the orange sauce and grated rind to the sediment.
8. Blend the cornflour with 30ml (2 tbsp) water, stir into the pan juices, bring to the boil and cook for 2-3 minutes, stirring. Season and pour the sauce over the joints. Garnish with watercress.

Serves 4

That sounds yummy!

I tend to google for recipes these days - twas my son who suggested it was quicker than ploughing through lots of books ( but isn't that part of the fun??)

There's a really nice one in the Abel and Cole recipe book, seem to remember it involves marinading the duck in orange zest, orange juice, honey and balsamic vinegar. Really nice although quite rich. Will post later if anybody is interested.

thanks folks I have passed it on to friend, who also thanks you!