Duck with Orange Sauce

How to make duck with orange sauce

• Heat the oven to 180°C | gas 4.
• Rinse the duck and pat dry.
• Season the inside of the duck with salt. Wash the oranges and finely chop 3 of them.
• Stuff the duck with the oranges and bind with kitchen twine.
• Season the outside of the duck with salt and pepper.
• Clean, wash and chop the mirepoix. Heat the olive oil in a frying pan and sauté the mirepoix.
• Deglaze with chicken stock and pour into a drip tray.
• Place the drip tray onto the bottom of the oven, and place the duck onto the oven rack above the drip tray.
• Cook for 1 hour.
• Turn the oven up to a temperature of 200°C | gas 6 and baste the duck with juices from the drip tray.
• Cook for a further hour.
• In the meantime chop 1 orange and thinly slice the other one.
• Remove the drip tray from the oven about 15 minutes before the end of the cooking time.
• Strain through a sieve, catching any juices.
• Heat the butter in a saucepan and add the chopped orange pieces. Sprinkle with sugar.
• Stir and allow to caramelise. Deglaze with the duck juices.
• Remove any fat and reduce by half. Season with salt and pepper.
• Remove the orange pieces.
• Take the duck out of the oven and place on a platter.
• Garnish with orange slices and parsley.
• Pour some of the sauce over the top and serve together with the rest of the sauce.