Preheat oven to 220°C.
Remove the back with the neck and giblets etc out of the cavity of the duck, wash the duck and remove any excess fat, but keep it.
Pat the duck dry, season the duck inside and out with the salt, pepper and chicken spice.
Place orange quarters inside the duck and place in roasting pan together with the fat that you have removed.
Cook in the 220°C oven for 30 minutes, then remove the duck from the oven, pour the fat in a heat resistant container and keep to fry your potatoes in.
Prick the duck’s breast with a fork, lower the heat to 150°C and bake for another hour and 15 minutes.
In a saucepan combine sugar and vinegar and heat over a medium heat until sugar melts, add the orange juice, Van Der Hum Liqueur and grated orange rind.
Add herbs and and cook for 5 minutes, stirring from time to time.
Add the ¼ cup julienned orange peel cooked in a little water and drained.
Serve the duck and orange sauce with carrots and potatoes baked in the duck fat.
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