Duck à l'orange
- 1 Duck 2.5 kg
- 6 unwaxed oranges
- 70 g butter
- 1 dsp vinegar
- 4 dsp of Grand Marnier
- 1 l brown stock
- 10 g flour
- Salt and ground black pepper
- Carefully remove the orange peel from 2 oranges with a knife and cut into fine, thin strips, blanch in a pot of boiling water for about 5 min, remove and leave to one side.
- Peel the other 4 oranges and separate the segments making sure there is no peel on them. Leave to one side.
- Melt 60g of the butter and over a gently heat brown the duck on all sides, season and cover with a lid and leave simmering, on a very low heat, gently for about 1 hour, turning the bird at regular intervals.
- Add 1 spoon of the grand Marnier and leave to cook for another 5 min.
- Remove the duck and keep it warm by covering with a sheet of foil.
- Juice the zested oranges and together with the stock, vinegar, remainder of the Grand Marnier leave to simmer in a pan for 10 mins. Pass through a sieve and remove any fat from the top.
- Mix the flour and butter together (beurre manie) and add bit by bit to the sauce so that it thickens.
- Put the orange segments into a small pan, add 4 spoons of the sauce and bring to the boil. Add to original sauce.
- Carve up the duck and place on to a serving plate pouring any juices left in the foil into the sauce together
- Pour a few spoons of the sauce over the duck , sprinkle over the orange zest serve the remainder of the sauce on the side.