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" A wonderful Jewish Near Year meal! Oranges are a perfect example of Israeli produce. "

Roast Duck with Orange Sauce

Added on Tue Jul 1 2008

Views 78

The Basics

• Dish: Main Course
• cuisine: Jewish
• Serves: 4
• Prep Time: 0hrs 15 mins
• Cooking Time: 2hrs 0 mins

Ingredients

• 5lb duck giblet removed (keep for stock or soup)
• 2-3tbsp salt plus extra for seasoning
•  freshly ground black pepper
• 1 large cooking apple peeled cored and quatered
• 1 onion sliced
• 2 oranges cut into slices to garnish
•  FOR THE ORANGE SAUCE:
• 125g caster sugar
• 300ml white wine vinegar
•  juice and grated zest of 2 oranges
• 4 tbsp brandy
• 1 tbsp cornflour
•  salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/350F/Gas mark 4. Rinse the duck well and pat it dry. Pull out excess fat from the cavity and around the neck. Then prick the skin all over, and season the bird inside and out with salt and pepper. Put the apple and onion inside the cavity and rub the 2-3 tbsp salt all over the bird - this helps to break down the fat.

2. Place the duck, breast-side up, on a rack in a roasting tin and roast in the oven for approx 2 hours until it is golden, draining off the fat from time to time. The duck is cooked when the juices run clear when a thigh is pierced.

3. Meanwhile, make the sauce. Dissolve the sugar in the vinegar. Bring to the boil, then reduce the heat and simmer until the sugar starts to caramelise. Add the orange juice and zest, stir in the brandy and season.

4. Blend the cornflour with 2 tbsp water to make a paste. Stir this into the sauce to thicken it. When the duck is cooked, cut it into four portions. Pour over the sauce and garnish with orange slices.