Duck with Orange and Cointreau Sauce RecipeOrigin: French Period: Traditional |
Ingredients:
1 duck (about 2kg) 
Duck with Orange and Cointreau Sauce Preparation:Method:Place the duck on a trivet in a roasting dish and roast in an oven pre-heated to 190°C for about 2 hours (a duck needs 55 minutes for kg to roast). Do not season the duck before roasting as this will affect the flavour of the sauce. When ready, remove the duck from the roasting tin and set aside to keep warm. Place the roasting tin on a medium hob then stir-in the flour to form a roux. Now add the stock and the gravy browning. Mix until smooth and even then strain the sauce into a jug. Place the orange juice and sugar in a saucepan and heat to reduce, but do not stir. When the mixture is a golden brown in colour add it to the duck sauce in the jug and stir to combine. Strain the sauce into a pan and heat. Meanwhile peel and segment the oranges with a knife and add the segments to a pan along with the Cointreau. Allow everything to heat through then serve immediately with slices of the duck. |
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