Luv-a-Duck Recipes

Ian Curley’s Duck a l’orange Recipe
 

Ian Curley’s Duck a l’orange

To Cook
1 hour 40 minutes
How easy?
It’s so easy...
Serves
4
Luv Rating
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Ingredients

Duck

1 Luv-a-Duck Whole Duck
4-5 small wedges of orange and pineapple
Flaked salt

Warm Grilled Pineapple Salad

1 pineapple, sliced
1 tsp chilli flakes
2 oranges
8 micro fennel
4 shallots
1 tbls of muscovado sugar (use brown sugar as an alternative)
1 bunch coriander, thouroughly washed and finely chopped - keep leaves and roots separate
 

Equipment required

  • Oven tray
  • Chopping board
  • Chefs knife
  • Dessertspoon
  • Tongs
  • Serving plates
  • Bowls

Products used

Whole Duck

Whole Duck

Method

Duck
  1. Preheat oven to 190 degrees.
  2. Drain any liquid, pat skin dry and season with salt. 
  3. Place 4-5 small wedges of orange and pineapple in the cavity (ensuring it is not too full, to allow the cavity to vent).
  4. Place duck in a roasting tray.
  5. Roast for 40 minutes per kg until golden brown and then remove duck from oven and leave to rest for 20 minutes.

Salad

  1. Slice pineapple into long strips, peel and quarter oranges, cut fennel in halves and combine in a bowl with any juice from the oranges. Set aside.
  2. In a heavy based pot, melt muscovado sugar, add pineapple, and finely chopped corinader root. When coloured but still in shape, cool on tray.
  3. When pineapple is just warm, add it to fennel and oranges.
  4. Finely dice shallots and toss through the pineapple mixture with coriander leaves and chilli flakes. 

To serve

Salt to taste. Serve immediately with the roast duck. 

LUV to Help You

How to Roast a Whole Duck

Cooking Times for a Whole Duck

Products used

Whole Duck

Whole Duck


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