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Ingredients

  • ½ large orange (for the duck)

  • 1.8kg (4lb) whole ready-to-roast duck

  • 2 teaspoons flaked sea salt, plus extra to season

  • 2 bay leaves

  • ½ onion, cut into four wedges

  • ½ onion, peeled and thinly sliced

  • 4 tablespoons orange liqueur (Cointreau)

  • 75mL (2½ fl oz) red wine

  • Juice of 1½ large oranges (approx. 150mL or 5fl oz)

  • 3 tablespoons orange marmalade

  • 2 teaspoons cornflour (use 1 teaspoon for a thinner sauce)

duck a l'orange

01

Prepare duck

  1. Preheat oven to 210°C (400°F/Gas 6½).

  2. Peel the orange in wide strips using a vegetable peeler.

  3. Stack three strips, trim sides, and cut into thin julienne strips. Set aside.

  4. Prick the duck skin all over with a skewer to release fat, being careful not to go too deep.

  5. Place the orange half inside the duck cavity, along with bay leaves and onion wedges.

  6. Season the duck with salt and pepper.

02

Roast duck

  1. Place the duck on a rack inside a sturdy roasting tin.

  2. Roast for 45 minutes, then remove from the oven and drain the fat into a heatproof bowl.

  3. Return the duck to the oven for 35-45 minutes, or until the skin is golden and crisp.

  4. Test doneness by wiggling the leg; it should be loose. If not, roast for another 10 minutes.

  5. Transfer the duck to a board or warmed platter, loosely cover with foil, and rest for 15 minutes.

duck a l'orange

03

Sauce

duck a l'orange

  1. Drain all but 1 tablespoon of duck fat from the tin.

  2. Fry the sliced onion in the tin over medium heat for 5 minutes, stirring until softened.

  3. Add orange liqueur and wine, letting it bubble briefly.

  4. Stir in orange juice and 150mL cold water. Simmer for 2 minutes, scraping up any meat sediment.

  5. Strain the liquid into a small saucepan through a fine sieve

04

Serve

  1. Add reserved julienne orange strips and marmalade to the strained liquid. Bring to a simmer.

  2. Mix cornflour with 1 tablespoon cold water, then stir into the sauce. Cook for 1-2 minutes until thickened and glossy.

  3. Stir in any juices from the resting duck. Simmer briefly.

  4. Serve the carved duck with onion wedges and pour a little sauce over each portion. Serve the remaining sauce separately in a warmed jug.

duck a l'orange
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