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4 as a main
Until recently, we had always thought of duck l'orange as a tired cliche of the 1960s, so it was a surprise to find out how delightful this old recipe actually is.
1 Luv-a-Duck whole duck, size 21
1 tablespoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 juice orange, halved
4 fresh thyme sprigs
4 fresh marjoram sprigs
2 fresh flat-leaf parsley sprigs
1 small onion, cut into 8 wedges
For sauce
1/3 cup sugar
1/3 cup fresh orange juice
2 tablespoons white-wine vinegar
1/8 teaspoon salt
1 cup Luv-a-Duck duck stock
1 tablespoon unsalted butter, softened
1/2 teaspoon plain flour
1 tablespoon orange zest
1 bunch of watercress washed and portioned
Roast duck:
Preheat oven to 190C.
Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
Place into the oven and roast for 2 hours.
Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
Strain the cooking juices removing the top layer of fat and set aside.
Sauce:
Heat sugar in a dry, heavy saucepan over moderate heat, until it begins to melt. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat. Add in the reserved cooking juices about 1 cup.
Stir together butter and flour to form a roux. Bring pan juices to a simmer in a heavy saucepan, then add roux, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes.
Serve with duck and watercress.