Duck with Orange Sauce


What do you need...

1 carrot
1 onion
4 tablespoons oil
1 duck
3 oranges
½ teaspoon salt
¼ teaspoon white pepper
150 ml stock
2 teaspoons corn flour


How to prepare...

Slice the carrot; peel and quarter the onion. Heat the oil in a roasting tin. Add the carrots and onions and place the duck on top. Roast in a moderately hot oven (200 C) for about 1½ hours, turning the duck oven halfway throw the time. Cut the orange peel into a fine strips and squeeze the juice. Remove the duck to a serving dish. Skim all but 1 tablespoon of the fat from the tin. Rub the onions and carrots through a sieve and return to the roasting tin. Add the orange juice and peel, the liqueur, salt, paprika, pepper and stock and mix together. Bring to the boil , scarping up the sediment. Thicken with the blended corn flour and serve in a sauce boat. Garnish the duck with parsley.

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