Orange-Infused Wild Duck

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:
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.
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.
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