Duck a l’Orange
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
Products used
Method
Duck
- Preheat oven to 190 degrees.
- Pat the duck dry using a paper towel and season with salt. This will create a crispy skin.
- Place 4-5 small wedges of orange and pineapple in the cavity (ensuring it is not too full, to allow the cavity to vent).
- Roast for 40 mins per kg in a roasting tray until golden brown and then remove duck from oven and leave to rest for 20 mins.
Salad
- 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.
- In a heavy based pot, melt muscovado sugar, add pineapple, and finely chopped corinader root. When coloured but still in shape, cool on tray.
- When pineapple is just warm, add it to fennel and oranges.
- 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.