Roast duck

Recipe from: 5/31/2001 12:00:00 AM

Ingredients 13
Servings 6
Time 10 mins

Ingredients

  • 2
    kg
    whole duck
  • 500
    ml
    water
  • 30
    ml
    coarse salt
  • 6
    peppercorns
  • 1
    bay leaf
  • 1
    onion, coarsely chopped
  • 1
    leek, sliced
  • 1
    carrot, sliced
  • 500
    ml
    chicken stock
  • 1
    orange cut into wedges
  • 30
    ml
    brandy
  • 65
    ml
    brown sugar
  • 60
    ml
    orange marmalade
 

Method

1 hr 35 mins
 
Clean the duck well and place in a steamer with the water, coarse salt, peppercorns and bay leaf.
Steam for about 20-30 minutes over medium heat until the duck is tender and done.
Meanwhile preheat the oven to 220ºC.
Place the onion, leek and carrot in an oven pan, and add the stock.
Stuff the duck with the orange wedges and oven-roast the bird for about 30 minutes until golden brown.
Carefully lift the duck out of the oven pan and set aside.
Drain the vegetables and pour the pan juices into a saucepan.
Add the brandy, brown sugar and marmalade.
Heat until the sugar has melted and then bring to the boil.
Simmer until the sauce becomes syrupy.
Pour through a fine sieve and baste the duck with the sauce.
Oven-roast for another 15 minutes until syrupy and brown.
Serve with vegetables and rice.
Serves 6.
 

Read more on: steam  |  poultry  |  roast
 

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