Duck a l’orange
INGREDIENTS
2.2kg whole duck
¼ cup sea salt flakes
1 tablespoon pink peppercorns
2 tablespoons olive oil
25g french butter
½ cup orange flavoured liquor
½ cup orange juice
1 tablespoon raspberry vinegar
1 orange, sliced
¾ cup french orange jam or orange marmalade
extra 125g cold french butter, chopped
orange slices and thyme, to decorate
french beans and finely chopped eschalots, to serve
METHOD
Preheat oven at 160°C/140°C (fan forced).
Place salt and pepper into pestle and mortar and grind.
Wash clean and pat duck dry.
Rub duck all over with combined salt and pepper.
Heat oil in a large heavy based oven-proof dish over a medium heat, cook duck until browned all over. Remove duck and set aside.
Stir butter, liquor, orange juice and vinegar into dish with juices and stir over a low heat until butter has melted.
Remove from heat, return duck to dish and layer orange slices over duck. Cover and cook for 2 hours or until meat is tender and cooked through.
Gently remove duck and place onto a serving plate breast side up, layer over orange slices and cover to keep warm.
Tilt dish slightly and ladle off most of the duck fat sitting on top of juices (about ½ cup). Strain remaining juices into a medium saucepan and whisk in jam until smooth.
Bring to the boil, and cook for about 5-10 minutes or until mixture has thickened. Remove from heat and gradually whisk in cold butter. Pour over duck.
Arrange orange slices and thyme around duck to decorate. Serve with steamed beans tossed in eschalots.
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