The Roosevelt rule is don't hunt them if you're not going to eat them. And that's exactly what we did Sunday night. Birds were plucked and cleaned and prepared as follows:
Orange Sauce can be made up to 1 day ahead if desired. This recipe is not suitable to freeze or microwave.
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Serves: 4 No 20 duck 30g butter, melted ORANGE SAUCE 1 orange ½ cup orange juice 1 tablespoon sugar 1 tablespoon white vinegar 2 teaspoons lemon juice 2 cups water 1 chicken stock cube 3 teaspoons arrowroot 1 tablespoon water, extra ½ cup Grand Marnier
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Method |
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1.Tie
duck's legs together as shown. Place duck into baking dish, brush duck
with butter. Bake in moderate oven for about 1 hour. Brush occasionally
with juices during cooking. |
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2.Remove
rind from orange, remove any white pith; cut rind into thin strips.
Combine rind , orange juice, sugar, vinegar, lemon juice, water and
crumbled stock cube in saucepan. Stir over heat until mixture boils,
boil rapidly uncovered, without stirring, until mixture is reduced by
half. |
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3.Stir
blended arrowroot and extra water gradually into sauce, stir constantly
over heat until sauce boils and thickens. Remove from heat, stir in
Grand Marnier. |
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4.Drain
pan juices from baking dish, pour sauce over duck, return to oven, bake
further 20 minutes, basting frequently with sauce until duck is tender
and well glazed. | ||
Served with baked potatoes, home grown carrots and a bit of Merlot. Trick with duck, like most game, is not to over cook.




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