Duck a l'orange

1 duck

2 oranges, 1 peeled and chopped and 1 cut into wedges, to garnish

Zest of 1 orange, finely chopped

100 ml (3½fl oz) (⅓ cup) veal stock

50ml (2fl oz) (¼ cup) Curaçao

Salt and pepper

50 g (1¾oz) (3½ tablespoons) butter

Preheat the oven to 220°C/425°F/Gas Mark 7.

Prepare the duck, setting the liver aside. Put the chopped orange inside the duck, then truss the duck and place it in a roasting tin. Roast for 20 minutes per 500g (1lb 2oz).

Meanwhile, bring a small pan of water to the boil, add the orange zest and blanch for 10 minutes. Drain and mash it in a small bowl with the duck liver.

Remove the duck from the roasting tin, then carve it, arrange the pieces on a serving dish and garnish with the orange wedges.

Pour off the cooking juices from the roasting tin and strain them. Pour the stock into a pan, bring to the boil, then pour in the strained juices, and the zest and liver mixture and the Curaçao.

As soon as it comes back to the boil, remove from the heat. Season with salt and pepper, stir in the butter and pour into a sauce boat to serve.

Preparation time:
15 minutes

Cooking time:
40 minutes

Serves 6