t: 01923 836 456
e: denise@jewishcookery.com
e: denise@jewishcookery.com
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Method
1) Pre-heat the oven to 350 F.2) Clean and season the duck.
3) Put the apple and onion inside the cavity.
4) Rub the salt all over the bird - this helps to break down the fat. Cover the base of a roasting tin with water and top up periodically (this prevents the fat burning at the bottom of the pan.) Put in the tin breast-side down.
5) Roast the duck for approximately 1 1 /2 hours until it is golden brown. Drain off the fat from time to time. At the end of cooking, discard the apple and onion.
6) Meanwhile make the sauce. Dissolve the sugar in the wine vinegar. Bring to the boil and simmer until the sugar starts to caramelise.
7) Add the zest and juice of both oranges to the sauce. Stir in the brandy. Blend the corn starch with 2 tablespoons of water to make a paste. Stir this into the sauce to thicken it.
8) When the duck is cooked, cut into 4 portions.
To serve the stylish way: Place the duck on a large serving dish. Pour over the sauce and garnish with slices of orange.
cook: Autumn
Roast Duck with Orange Sauce
This is a real special occasion dish, as duck is expensive but its certainly worth it. My butcher now sells half a duck with the back bone removed, but buying a whole duck and asking him to joint it for you is definitely far more economical.
Duck tends to be quite fatty, but sprinkling it with plenty of salt helps to break down the fattiness and helps to ensure a wonderful crispy coating. Putting a cooking apple in the cavity gives additional flavour. When it comes to jointing the duck, I find using sharp carving scissors as opposed to a sharp knife easier.
Preparation Time: 15 minutes
Cooking Time: Approximately 1 1 /2 hours
Serves: 4 people
Duck tends to be quite fatty, but sprinkling it with plenty of salt helps to break down the fattiness and helps to ensure a wonderful crispy coating. Putting a cooking apple in the cavity gives additional flavour. When it comes to jointing the duck, I find using sharp carving scissors as opposed to a sharp knife easier.
Preparation Time: 15 minutes
Cooking Time: Approximately 1 1 /2 hours
Serves: 4 people
Ingredients:
1 5 pound duck1 onion - peeled and sliced
1 large cooking apple - peeled, cored and cut in quarters
2 -3 tablespoons salt
For the Sauce
1 cup white wine vinegar
1/2 cup caster sugar
Zest and juice of 2 oranges
1 tablespoon corn starch
4 tablespoons brandy
Salt and freshly ground black pepper
Garnish: 2 oranges - cut in slices
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please call Denise on 01923 836 456 or email denise@jewishcookery.com.
please call Denise on 01923 836 456 or email denise@jewishcookery.com.
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