Duckling À l'Orange (France) Recipe |
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You will need:- 1 oven ready duckling (4-5 lbs.) salt and pepper to taste 1 large onion, peeled 2 oranges 1 level tablespoon Bisto 1 tablespoon chopped parsley 1 small packet potato crisps 1 bunch watercress
Preparation Time:- 5 minutes
Cooking Time:- 1 hour 40 minutes
Oven Setting:- 375°F; Gas Mark 5
Sprinkle the duckling with salt and pepper. Cut the onion in half and put inside the bird. Use giblets to make stock whilst duckling is roasting. Place bird on a trivet in a roasting tin and roast in a preheated moderately hot oven for 20 minutes per pound plus 20 minutes over. Halfway through cooking time baste duckling and spoon out surplus fat from roasting tin.
Meanwhile, grate rind form one orange, peel and cut into slices. Squeeze juice from other orange. Place cooked duckling on a warm serving dish. Pour off rest of surplus fat. Blend Bisto with orange juice, stir into pan, add grated orange rind and sufficient stock from giblets to make a smooth pouring sauce.
Decorate duck with cutlet frills (see Quick Tip below), orange slices dipped in parsley, potato crisps and watercress. Serves 4.
Quick Tip
To make cutlet frills: cut strips of white paper 2 x 5 inches. Fold each strip in half lengthways. Snip at ⅛ inch intervals, making 1½ inch incisions. Starting from the folded edge, wind each strip around a pencil. Slide off and secure.
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