Duck a l’orange.
Ingredients:
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- Duck: Duck legs, butter, fresh thyme, salt and pepper, Grand Marnier, plain flour, wine vinegar and stock.
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- Peel the zest off one of the oranges. (make sure there’s no pith!)Cut into very thin strips.Put in a cup, pour in some boiling water, and leave to infuse.
- Peel the other oranges, making sure there is no white pith remaining, and slice them very thinly.
- Cut any excess fat off the duck, and cut slices in the skin. Sprinkle over some salt and pepper. Melt the butter in a pan, and add the thyme, tied in a bundle. Fry the duck until browned. Put the lid on the pan and leave to simmer gently for around an hour, turning occasionally, and making sure that it’s not too hot that the duck bums(burns?) After an hour, add a good dose of Grand Marnier, and cook for another five minutes with the lid off. Then remove the duck and leave to rest, covering it with the orange slices, and wrapping in foil to keep warm while you make the sauce.
- Sauce: The fat from the duck will be too fatty so tip away the top layer, leaving the stock and butter mix. This is easier if it is transferred into a jug. Heat the duck juices, add some flour to make a roux. Stir in some chicken stock, the orange zest infused water (including the zest), a dash of wine vinegar, some Grande Marnier, and cook gently until it thickens to a good sauce consistency. Season ,and serve alongside the duck in a gravy boat.