Preparation time: 30 mins
Cooking time: 1h
- 2.3kg whole free range duck
- 2 navel oranges
- 250 mL of orange juice (avoid concentrate)
- 2 tbsp of Cointreau
- 3 tbsp of butter
- 1 tbsp of honey
- ½ tsp of curry powder
- ½ tsp of sea salt
- Fresh parsley, finely chopped
- Salt & Pepper
Preheat your oven to 210°C and pull your free range duck out of the fridge to rest on your bench.
Start by zesting both your oranges – using a knife to cut away any blemishes – and set zest aside. Dice the pulp of one orange into 8 pieces. In a medium bowl, mix the salt and curry powder together in a bowl, add in pieces of orange and toss. Place this mix into the cavity of your duck and close with cooking twine. Then, with more twine, roughly tie the legs together and truss the wings to the body. Place the duck in a baking dish, then melt only 2 of the tablespoons of butter (in a small pan or microwave) and rub the butter all over the duck.
Turn the grill option on your oven and bake the duck for 20 mins. Meanwhile, in a small bowl, mix the orange juice, cointreau and honey together until syrupy. Then, take the duck out of the oven and drizzle this mix on top of the grilled surface, put it back in the oven at 180°C for a further 40 mins, basting every 10 mins with a spoon to stop the skin from drying out.
While the duck is cooking, put your orange zest in boiling water for a couple of seconds, drain and set aside. Peel the last orange and cut in slices.
When cooking is done, place the duck on a serving dish, cover in foil and place it back in the off (but still warm) oven.
Pour the sauce in the baking dish into a saucepan, and bring to the boil. Reduce the sauce, stirring so it doesn’t stick, then add salt and pepper. Incorporate the last spoon of butter, your primed orange zest, the slices of orange and continue to reduce until you reach a nice, thicker consistency. Pull out your duck and discard foil. Take the orange slices out of the sauce and arrange around (or on) the duck, and pour your sauce into a gravy boat.
Finally, sprinkle your finely chopped parsley over the duck and orange. Serve with roast fennel and heirloom carrots.
Images courtesy of food&wine.com