Name: Duck with orange sultana sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: duck; 1.00 duck; 1.00 orange halved; 15.00 ml dried basil; freshly ground black pepper; 300.00 ml stock chicken; 250.00 ml orange juice; 100.00 ml wine white; 100.00 g yellow sugar; 5.00 ml mustard powder; 15.00 ml flour cake; 30.00 ml vinegar grape; 30.00 ml lemon juice; 5.00 ml orange zest only; 375.00 ml orange juice; 75.00 g sultanas

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Ingredients (16)

	duck
1.00	duck
1.00	orange — halved
15.00 ml	dried basil
	freshly ground black pepper
300.00 ml	stock — chicken
250.00 ml	orange juice
100.00 ml	wine — white

SAUCE

100.00 g	yellow sugar
5.00 ml	mustard — powder
15.00 ml	flour — cake
30.00 ml	vinegar — grape
30.00 ml	lemon juice
5.00 ml	orange — zest only
375.00 ml	orange juice
75.00 g	sultanas

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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.