Duck with orange sultana sauce

Recipe from: 8/16/1990 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • DUCK
  • 1
    duck
  • 1
    orange, halved
  • 15
    ml
    dried basil
  • pepper
  • 300
    ml
    chicken stock
  • 250
    ml
    orange juice
  • 100
    ml
    white wine
  • SAUCE
  • 100
    g
    yellow sugar
  • 5
    ml
    mustard powder
  • 15
    ml
    cake flour
  • 30
    ml
    grape vinegar
  • 30
    ml
    lemon juice
  • 5
    ml
    orange rind, grated
  • 375
    ml
    orange juice
  • 75
    g
    sultanas
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Rinse the duck under cold running water and remove the giblets if necessary. Prick the duck all over with a sharp fork. Squeeze orange juice and set aside. Place the two squeezed orange halves inside the duck. Season the duck with 5 ml basil inside and 10 ml on the outside. Season to taste with pepper and place in a roasting pan. Blend the chicken stock, orange juice and white wine, and pour over the duck. Cover with wax paper. Roast for half an hour, then reduce the temperature to 180 ºC (350 ºF) and bake for another 2 hours, or until the duck is cooked and browned. Baste often with the pan juices and drain off the fat occasionally. For the sauce, blend sugar, mustard powder and cake flour. Add the remaining ingredients. Place in a saucepan and simmer slowly over low heat until a fairly thick sauce has formed. Stir occasionally. Makes about 500 ml sauce.
 

Read more on: poultry  |  roast
 

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