Slow Roasted Whole Duck with Orange & Grand Marnier Sauce
Ingredients
1 x saveur Whole Duck Size 18 (1.8kg) (serves 2-3 people)
Salt and Pepper
250ml orange juice
250ml dry white wine
125ml Grand Marnier liqueur
3tbsp soft brown sugar
zest of 1 orange
Description
A beautiful dish for a celebration - succulent duck breast & legs served with a heavenly orange liqueur sauce.
Method
Preheat oven to 150°C. Score the skin of the Duck all over, removing the tail and any excess cavity fat. Score the skin around the hock to expose the bone during cooking. Season with salt and pepper.
Put duck breast side down on the oven rack, in an oven tray and roast for 60 minutes. Turn the duck over and roast for another 45 - 60 minutes. Be careful when turning the duck, as the pan will hold a lot of fat, which has been rendered from the duck. This can be drained and strained and reserved for future use.
While the duck is cooking, combine all the sauce ingredients in a saucepan and heat over moderate heat until reduced by two thirds or until thick and syrupy. Set aside ¼ for serving. Use the rest for basting.
About 10-15 minutes before the end of cooking, brush the orange glaze all over the skin of the duck. Continuously glaze until the end of cooking. When it is fully cooked, rest meat for about 10 minutes, before carving.
Plate duck and drizzle over the reserved glaze to serve.
Categories
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