Slow-roast duck with orange

AT A GLANCE

  • Serves 4 people

  • 1 duck (about 2.3kg)
  • For drizzling: olive oil
  • 1.5 kg King Edward potatoes, scrubbed and coarsely chopped
  • 3 tbsp duck fat
  • 250 ml (1 cup) chicken stock
  • 150 ml freshly squeezed orange juice
  • 1 tbsp brandy or Cognac
  • 2 oranges, segmented, plus finely grated rind of 1 orange
  •  
  • Orange salt
  • Thinly peeled rind of 2 oranges
  • 40 gm (⅓ cup) sea salt flakes
01   For orange salt, preheat oven to 100C. Place orange rind on a wire rack placed over an oven tray and bake until rind is dried and crisp (2½-3 hours). Cool, then finely grind in a spice grinder or mortar and pestle. Add salt and grind to combine. Set aside.
02   Increase oven to 180C. Rinse cavity of duck under cold running water and pat dry with absorbent paper. Drizzle with a little oil and season skin and cavity with orange salt. Place duck on a wire rack placed over a roasting pan and roast until skin is golden (1 hour).
03   Meanwhile, combine potato and duck fat in a separate roasting pan, season to taste and roast until golden and crisp (1 hour). Remove from oven and set aside.
04   Reduce oven to 150C and roast duck until flesh is tender when pierced with a knife (1½ hours). Return potatoes to oven for last 15 minutes of cooking to warm through.
05   Meanwhile, boil chicken stock and orange juice in a saucepan over high heat until reduced by half (8-10 minutes), add brandy and ignite with a match (be careful of flames). Stir in orange segments and rind and season to taste. Spoon over hot duck and potatoes and serve with extra orange salt.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

SPICY RED CÔTES DU RHÔNE OR MCLAREN VALE GRENACHE BLEND. , suggested by MAX ALLEN

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