DUCK A L'ORANGE
An extremely popular 60s dish, Duck a l'orange is a retro classic which is well overdue a come back. The citrus flavour of the orange cuts through the fatty duck meat without being too tart. Rich and tasty we've updated the classic recipe to add the sauce as optional accompaniment to a whole duck cooked on the rotisserie. Well you can't say we don't do anything for ya!
For the sauce
- 40 g sugar
- 2 tbsp water
- 2 tbsp red wine vinegar
- 400 ml orange juice
- 2 fnely chopped shallots
- 400 ml chicken stock
- 4 oranges in segments
- zest of one orange
- 60 g butter
For the rotisserie duck
- 1.5 kg Duck
- 1 orange
- 3 or 4 sprigs fresh rosemary
- salt and pepper
Boil the sugar and water in a saucepan on a medium heat until it becomes a golden brown syrup.
Add the vinegar, juice, shallots and stock and simmer until the sauce is reduced to about a cup full.
Cut the butter into small pieces and add them to the saucepan with the orange zest. When it is all melted together stir in the orange sections. Leave on the heat for a minute or so.
The sauce is now ready and can be cooled until you need to use it.
Preheat the rotisserie with a full kettle of lit coals.
Prepare the duck by inserting the orange and rosemary inside the cavity.
Season liberally with salt and pepper and then skewer for the rotisserie.
Leave the duck to spin for about an hour and a half until the internal temperature reaches 79C.
Allow the duck to rest for at least 20 minutes before carving. Reheat the sauce and serve on the side or on top of the meat.