Luv-a-Duck Recipes

Book a cooking class today and take the mystery our of cooking with duck...
 

Duck a l’Orange modern style

Whole Duck cooked with an orange salt and served with a blood orange sauce

To Cook
40 minutes per kg
How easy?
It’s so easy...
Serves
4-6
Luv Rating
Rating: 5 / 5

Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.

Ingredients

1 Whole Luv-a-Duck, Duck

Orange Salt Rub
2 tblsp flaked salt
2 blood oranges, zested
1 sml sprig rosemary, finely chopped
¼ tsp black pepper

Blood Orange Sauce
2 zested blood oranges, Juiced
2  blood oranges, thinly sliced
½ cup sugar
½ cup duck stock
2 tblsp verjuice
1 tsp cornflour
1 tblsp water
1 tblsp butter, cubed

Equipment required

  • 1 sml Mixing Bowl
  • 1 Dessert spoon
  • Measuring Spoons
  • 1 Roasting Rack
  • 1 Roasting Pan
  • 1 Medium Saucepan
  • 1 Wooden Spoon
  • 1 Whisk

Products used

Whole Duck

Whole Duck

Method

1. Rinse the whole duck under running water. Thoroughly pat dry with paper towel inside and out.
2. In a small bowl combine the flaked salt, blood orange zest, rosemary and black pepper. Use the back of a small spoon to blend.
3. Place the duck onto the roasting rack inside the roasting pan and liberally sprinkle the flavoured salt over the duck.
4. Roast the duck in the pre-heated oven 180c for 40 minutes per Kg until golden and juices run clear when tested. Remove duck from oven and allow to rest 10 -15 minutes.

Sauce
Place the blood orange juice, slices, sugar, stock and ver juice into the saucepan and simmer over  medium heat 8 minutes. Whisk in the combined cornflour and water and stir until liquid boils. Remove from heat and cool 2 minutes, whisk in the cubed butter.

To Serve
Serve roasted duck with seasonal vegetables and drizzle with Blood Orange sauce.

Chef’s Tips

If blood oranges are not available use sweet navels or valencia oranges. Replace blood orange juice with pomegranate or cranberry juice for a delicious difference.

LUV to Help You

Cooking Times for a Whole Duck

Duck Fat - How to Render

How to Portion a Whole Cooked Duck

How to Roast a Whole Duck

Hints and Tips on Roasting Duck

Products used

Whole Duck

Whole Duck


Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.


Reviews

Cindy

Rating: 5 / 5

July 7, 2014 – I cooked this tonight for the family and it was delicious, I had no duck stock so I used chicken stock and I used wine instead of the Ver Juice and it was still divine, family loved it.. I also cut up an orange and stuffed it in the duck and it added flavour to the duck

karen.s

Rating: 5 / 5

May 5, 2014 – Very tasty. I used navel oranges. Delicious recipe



Rate & Review

Please enter in the word you see below:

If we approve your review for publication, it will appear on the site within 72 hours. Reviews are meant for the sharing of information by users of our recipes. Comments that are not original, are offensive or objectionable may not be published.