Duck à l'orange

This recipe for duck à l’orange is well fortified with alcohol.  The duck comes out beautifully tender and with the delicious flavour of the orange.  It is a very special dish that should be accompanied with a great Burgundy.

Preparation Time: 30 Mins

Cooking Time: 65 Mins

Total Time: 1½ Hrs

Ingredients

For 6 servings…

1                    Duck        

                      Pepper      

                      Salt          

60 gms            Butter       

110 ml             Grand Marnier         

1 tbs               Vinegar  - white wine 

1 tbs               Sugar  - caster        

3                    Oranges  - juice of    

110 ml             Manderin liqueur      

110 ml             Apricot liqueur         

6                    Oranges  - peeled, de-pipped and sliced  

Method

Rub the duck with pepper and salt.  Brown it in the butter in a large casserole and then cook it gently and covered for 45 minutes.  Sprinkle with the Grand Marnier and leave it to cook for a further 5 minutes.  Remove the duck from the pan and keep it hot.

Strain the liquor and pour it into a saucepan, adding the vinegar, sugar, orange juice, mandarin liqueur and apricot liqueur to make a sauce.  Check the seasoning.

Place the oranges in a frying pan with a few spoonfuls of the sauce.  Heat without boiling.

Carve the duck, arrange it on a hot dish and surround with slices of orange.  Cover with some of the sauce and serve the remainder in a gravy boat.

Wine recommendations

A red wine, ideally a Burgundy

Conventional

     Bourgogne pinot noir

Interesting

     Moulin-à-Vent

     Vosne-Romanée

Special

     Echézeaux grand cru

     Pommard 1er cru