Buhala duck in orange sauce

Name: Buhala duck in orange sauce
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg duck; salt and freshly ground black pepper to taste; 2.00 orange quartered; brandy; orange marmalade sweet; wine dry red

2 servings

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Poultry

By Food24 November 03 2009

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Ingredients (6)

2.00 kg	duck
	salt and freshly ground black pepper — to taste
2.00	orange — quartered
	brandy
	orange marmalade — sweet
	wine — dry red

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Method:

1. Remove visible fat from the duck. Rub with salt and pepper. Fill the cavity with unpeeled orange quarters and pour in some brandy.
2. Prick the duck all over and place on a rack in a roasting tray, filled with 2 cm water. Place in preheated 220 ºC oven to roast, removing the duck every now and then to pour off the fat until it is all removed.
3. Reduce the temperature to 190 ºC. Place orange slices around the duck and cover with red wine and marmalade. Roast for a further 45 minutes until done. Remove duck from rack and place on a serving platter. Make a sauce with the pan juices.
4. Serve the duck surrounded with the oranges and with the sauce served separately.
Serves 2.
Oven temperature 220ºC.