Perfect for fresh game or a duck straight from the supermarket! This recipe feeds two people.
A pinch of salt and pepper
6 tablespoons fresh orange juice
4 tablespoons champagne
3 egg yolks
2 cups double cream
Peeled, sliced orange for decoration
Wash duck and pat dry inside and out.
Grate zest from the oranges and set aside.
Peel the oranges and stuff the duck with peeled oranges.
Add a little oil or goose/duck fat to roasting tin.
Place duck breast side down in roasting tin (this helps keep the breast meat moist).
Sprinkle zest and 3 tbsp spoons of orange juice over duck.
Roast in a preheated oven depending on size of bird (usually about 35- 40 minutes in top right of AGA if you are using a wild duck – longer for fatter, farmed ducks)
Remove from oven; discard orange pulp. Keep warm while preparing sauce.
For the sauce:
Place cream and egg yolks in a shallow pan; heat gently.
Add remaining orange juice, any juice left in the roasting tin (as long as it is not charred) and champagne a little at a time.
If you have not added roast juices, add a little salt to taste.
Allow sauce to come to a simmer; continue to heat for 15 seconds. Do not boil.
Carve the duck onto warmed plates. Pour sauce over duck and garnish with fresh orange sections.
Serve with a mixed baby leaf salad or selection of steamed baby vegetables and baby new potatoes, not forgetting a delicious glass of chilled champagne.
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