Heat butter in a frying pan and place duck face down and cook on a medium heat to crisp the skin for approx 5 mins. Put into a roasting tin or stoneware for 1 hr and 20 mins. (2o minutes per pound in weight.)
Peel potatoes and chop into cubes roughly. Put into another roasting tin. Add duck fat and melted butter to potatoes and roast in oven until crispy.
Juice oranges and zest oranges. Place in saucepan with vegetable stock and honey. Take duck out of the oven and tip duck juices into orange sauce. Stir well. You may want to use a whisk.
Top and tail green beans and cook for 15 minutes or until tender.
Leave meat to rest for 20 minutes before carving.
Stir cream into orange zest sauce. Serve duck with roast potatoes, french beans. Pour orange sauce over the duck. Season as required.
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Sounds rather luxurious!
by wilsondan on Sun Nov 1 2009 reply to this comment