Duck à l'Orange.
Perfumed whole roasted duck in a rich orange and Armagnac sauce. This is a super easy duck recipe where the delicious sauce is made from the cooking liquor. Duck is very fatty so to avoid a greasy gravy I had trimmed off the excess fat before roasting it. The end sauce is rich and warming with delicious hints of marmalade and brandy but none of the grease. The creamy mashed potatoe is a perfect accompaniment to mop up the beautiful sauce.
In a large roasting tin, put in
-1.5kg whole duck, (trim any excess fat and score the skin, season generously with salt and pepper) with
-1 large orange, cut into chunks,
-2 onions cut into chunks,
-6-8 cloves crushed garlic,
-2 carrots, cut into chunks,
-2 celery stalks, cut into chunks,
Stuff the duck cavity with,
-1 stick cinnamon,
-2 star anise.
Roast in 180c fan forced oven for around 1 1/2 hours.
Take the duck out of the roasting tin and leave to rest.
Spoon the roasted vegetables, herbs and spices into a large saucepan, with
-200ml water,
-50ml Armagnac.
Bring up to a gentle simmer and leave to cook for 10 minutes, add
-2tbsp marmalade.
Stir well until the marmalade has dissolved.
Pass through a sieve.
Serve alongside the duck and your choice of vegetables.
Orange is said to be one of the best fruits for people on a diet for weight loss. Knowing this, you can't help but ask about the number of calories an average orange has.
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