Duck a l'orange

Duck a l'orange

Duck a l'orange
Another French classic to go with a banging red Cotes du Rhone. We took inspiration for this mainly from Jacques Perrin’s 2011 book. Mainly because he knows that 2 ducks are better than one.
Serves 4

 

Ingredients

  • 2 ducks, need to be between 2kg and 2.5kg, get silverhill duck they are the best
  • 1 tbp veg oil
  • 240ml water
  • 4 large carrots, chopped
  • 2 medium tomatoes, chopped
  • 2 celery sticks, chopped
  • 1 small leek, white parts only, chopped
  • 2 onion, chopped
  • 4 garlic cloves, crushed
  • 1 tsp dried thyme
  • 3 tbsp flour
  • 2 tbsp tomato paste
  • 900ml chicken stock
  • 240ml dry white wine
  • 2 oranges
  • 65g sugar
  • 75ml apple cider vinegar
  • 2 tbsp butter
  • 1 tsp cumin
  • 2 tbsp salt
  • 2 tbsp pepper
  • 75ml freshly squeezed orange juice

Method

  1. Preheat oven to 220c.
  2. Prick the skin of the ducks around the thighs, backs and breasts.
  3. Mix salt, pepper and the cumin.
  4. Rub the mix all over your ducks inside and out. 
  5. Grab a  roasting tray big enough for 2 ducks. Or hey use your head and use 2 f*cking trays.
  6. Cut an orange into 8 pieces and put 4 in the cavity of each duck.
  7. Spread 1 of the chopped onions and 2 of the chopped carrots in the base of the roasting tray.
  8. Lay the ducks, on the veg breast side up.
  9. Chuck the water into the roasting tray under the ducks.
  10. Put the ducks in the oven for 20 minutes.
  11. Reduce the heat to 180c.
  12. Turn the ducks on their sides, propping them up by placing 2 large balls of foil between them, and roast for 30 minutes. 
  13. Turn the ducks to their other sides and roast for 30 minutes longer.
  14. In a large pan, heat your oil over medium heat.
  15. Add the rest of your carrots, garlic, tomatoes, celery, leek, rest of the onion, good dosing of salt and pepper.
  16. Cook for 8 minutes, until softened.
  17. Stir in your flour and tomato paste.
  18. Then stir in the wine and stock.
  19. Bring to the boil.
  20. Stir well.
  21. Reduce the heat to low and leave reduce for 1 hour, while the duck is cooking.
  22. Strain into a bowl.
  23. In a medium sauce pan now, boil the sugar and vinegar over medium to high heat.
  24. Add half of the orange juice and bring to the boil.
  25. Add remaining half.
  26. Cook for about 10 minutes.
  27. Swirl in your butter now 1 tbsp at a time.
  28. Pour off the fat from your roasting tray.
  29. Roast for another 20 minutes. 
  30. Duck should be at 77c.
  31. Preheat your broiler.
  32. Broil the ducks 4 inches from heat, rotating them as you go.
  33. Cook for about 4 minutes until nicely browned.
  34. Insert a wooden spoon into the cavity of each duck and tilt them so the juices all run into the roasting tray.
  35. Set ducks aside on a chopping board.
  36. Scrape the tray and get all the good bits from the bottom.
  37. Strain the contents of the tray into the orange stock sauce you've made.
  38. Heat sauce again on low and stir it very well to combine the flavours.
  39. Reduce it slightly.
  40. Carve the ducks to serve and serve sauce on the side.