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Aylesbury Duck with Orange Sauce




Source of Recipe


the web


List of Ingredients




Duck - 1 oven-ready, 1.1-1.4 kg (2½-3 lb), with giblets
Salt and freshly ground black pepper
Oranges - 5
Brown sugar - 1 tbsp
Sherry - 2 tbsp



Recipe



Place the duck on a rack in a roasting tin and prick all over with a fork to pierce the skin only. Season well with salt and pepper.

Peel one of the oranges and cut it into thick slices. Place these inside the duck.

Roast in a pre-heated oven at 200 °C / 400 °F / Gas 6 for 20 minutes. Reduce to 170 °C / 325 °F / Gas 3 and cook for a further 20 minutes.

Remove from the oven, lightly prick again, and baste with the pan juices. Cook for a further 30-45 minutes, depending on the size of the duck.

Meanwhile, boil the giblets in water to make about 300 ml (10 fl oz) of stock and strain.

When the duck is ready, transfer to a serving platter and keep hot.

Skim off the fat in the roasting tin. In a saucepan, add the juice and the grated rind of 3 oranges. Add the giblet stock and the meat juices, stir in the sugar and sherry. Season and bring to the boil. Simmer for about 5 minutes.

Decorate the duck with the remaining orange, sliced, and serve with the sauce separately.

Serves 2.