CANARD A L’ORANGE

INGREDIENTS

1 x 2kg Game Farm Duck
Salt and pepper
1 tablespoon flour
1 cup chicken stock
1/2 cup dry white wine
2 oranges
2 tablespoons sugar
2 tablespoons water
1 cup fresh orange juice

METHOD

Preheat the oven to 230°C. To prepare the duck, tie the legs together using kitchen string and place it into a large baking tray and rub salt and pepper all over the skin. Place it into the preheated oven and cook for 20 minutes, turning the duck occasionally to brown on all sides. Reduce the oven to 180°C. Remove the duck from the oven and from the pan. Place the pan, containing the duck juices and fat, over a medium high heat. Add the flour and stir until a light brown roux is formed. Add the stock, wine and a pinch of salt. Allow to cook, continuously stirring until the sauce has thickened. Add the duck to the roasting pan with the sauce and place into the oven. Cook for one hour or until the duck is tender. Meanwhile, to prepare the oranges, peel them carefully making sure you leave the bitter white pith. Slice the peel very thinly and set aside until required. Carefully cut off white pith from the oranges and discard. Slice the oranges and set aside until required. Place a small saucepan half filled with water over a medium high heat and bring to the boil. Place the peel into the boiling water and allow to cook for three to four minutes. Drain and set aside. Remove the roasting pan from the oven and transfer the duck onto a warm platter, cover loosely with foil and keep warm. Skim the excess fat from the juices in the pan. In a small saucepan, bring the water to the boil and add the sugar. Cook until the syrup is a light brown caramel and add the orange juice (careful as it will sputter) bring to the boil and add the skimmed pan juices. Cook over a high heat until reduced by a third. Stir in the orange zest and orange slices to warm through. Season if required. To serve, cut the duck into four pieces and divide onto four plates. Spoon some sauce over each and garnish with the orange slices.