Duck à l’Orange

INGREDIENTS

2 whole fresh ducks, wings removed, leg knuckles trimmed
Salt
Freshly ground black pepper
Canola oil

6 whole oranges

Sauce
250g Mainland butter
250g sugar
125ml brandy
125ml white wine vinegar
750ml orange juice
125ml lemon juice
750ml Campbells Real chicken stock
750ml lamb stock

75g corn starch

Preheat oven to 200C.
2. Dry ducks with a cloth and season well, inside and out. Place on baking trays, rub with canola oil and roast for 20 minutes. Turn down the oven to 160C and cook for a further 45-60 minutes until just cooked. Do not overcook. Remove from the oven, cover the ducks with tin foil and allow to cool, ready for cutting.

3. Place a medium saucepan of water over high heat and allow to come to the boil. Zest all of the oranges and then blanch the orange zest in the boiling water for 2 minutes, drain and refresh in cold water. Set aside.

4. Remove the remaining peel from the oranges and fillet into segments, cover and set aside. Squeeze out any remaining juice and use this for the sauce (you will need to make up the rest of the quantity with boxed juice).

5. Place a large flat pan over medium heat and melt the Mainland butter. Add the sugar and allow to cook out to a dark caramel, stirring from time to time. Carefully add the brandy and allow to flame for 2 minutes. Add the vinegar, orange juice and lemon juice and whisk in well, ensuring that there are no remaining sugar crystals. Add the Campbells Real chicken stock and lamb stock and reduce by 20%. Season with salt and pepper to taste.

6. Mix the corn starch with a little cold water and add to the orange sauce a little at a time to obtain the correct consistency. It should coat the back of a spoon. Pass through a chinois, cover the sauce with cling film to prevent a skin forming and keep warm for service.

7. Slice the ducks down the centre on the back and front. Slide hands in between the meat and the carcass and separate the meat. Cut into portions, ensuring as much duck skin as possible stays intact. Pour a little of the orange sauce into the base of a roasting tray, just enough to cover the base. Place the duck portions in the tray, skin side up, ready for serving. Do not refrigerate. Cover with baking paper.

8. Heat oven to 145C. Check the seasoning of the sauce and correct if necessary. Place the ducks in the oven for 20 minutes, until the ducks are warmed through and take on some of the sauce.

9. To serve, place the duck portions on serving platters, spoon over the sauce and sprinkle with orange fillets and zest.

Recipe by Warwick Brown
http://tvnz.co.nz/masterchef-new-zealand/duck-l-orange-4709225

Tags: duck a l'orange, Ginger, orange