Perfect for fresh game or a duck straight from the supermarket! This recipe feeds two people.

Ingredients:

• 1 duck

• 1 orange

• 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

Preparation:

1. Wash duck and pat dry inside and out.

2. Grate zest from the oranges and set aside.

3. Peel the oranges and stuff the duck with peeled oranges.

4. Add a little oil or goose/duck fat to roasting tin.

5. Place duck breast side down in roasting tin (this helps keep the breast meat moist).

6. Sprinkle zest and 3 tbsp spoons of orange juice over duck.

7. 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)

8. Remove from oven; discard orange pulp. Keep warm while preparing sauce.

For the sauce:

1. Place cream and egg yolks in a shallow pan; heat gently.

2. 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.

3. If you have not added roast juices, add a little salt to taste.

4. Allow sauce to come to a simmer; continue to heat for 15 seconds. Do not boil.

5. Carve the duck onto warmed plates. Pour sauce over duck and garnish with fresh orange sections.

Additional recommendations:

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.

Find more inspiration in our recipes section.

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