Ingredients
Orange & mustard sauce
Method
1.Preheat oven to 180°C.
2.Slice the unpeeled orange into 4 rounds (reserving juice for the sauce), then push 2 slices under the duck breasts. This isn’t as easy to do as a chicken, but you can do it and it’s guaranteed to keep the duck moist.
3.Generously salt the duck and put in a roasting dish. Cook for 1/2 hour, then cover loosely with a piece of foil. Remove the foil after 1 hour and put the potatoes around the duck (an abundance of duck fat will have been released).
4.Cook for a further 1/2 hour – the meat should fall off the bones by now.
5.Remove the duck from the dish and rest for 15 minutes. Cover with foil and a folded tea towel to keep it warm.
6.Pour the duck fat into a heat-proof container and reserve (use it to roast veges some other time). Increase oven to 220°C and return the potatoes to crisp them up – about 15 minutes.
7.When carving, you will get the 2 legs, as well as 2 breasts with not a lot of meat, but it is very tasty and rich. Serve with beans and the sauce.
8.For the sauce, heat the orange juice, pan juices from cooked duck (not the fat), mustard, honey and pepper. Simmer, season with salt to taste, and put in a gravy boat or similar.
There are jugs available that separate the fat from the meat juices. Invest in one!
Note
