Perfect for fresh game or a duck straight from the supermarket! This recipe feeds two people.
Ingredients:
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1 duck
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1 orange
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A pinch of salt and pepper
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6 tablespoons fresh orange juice
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4 tablespoons champagne
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3 egg yolks
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2 cups double cream
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Peeled, sliced orange for decoration
Preparation:
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Wash duck and pat dry inside and out.
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Grate zest from the oranges and set aside.
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Peel the oranges and stuff the duck with peeled oranges.
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Add a little oil or goose/duck fat to roasting tin.
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Place duck breast side down in roasting tin (this helps keep the breast meat moist).
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Sprinkle zest and 3 tbsp spoons of orange juice over duck.
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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)
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Remove from oven; discard orange pulp. Keep warm while preparing sauce.
For the sauce:
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Place cream and egg yolks in a shallow pan; heat gently.
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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.
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If you have not added roast juices, add a little salt to taste.
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Allow sauce to come to a simmer; continue to heat for 15 seconds. Do not boil.
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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.