Poultry and Game Recipes - Duck with Orange Recipe

Heat the butter and oil in a deep flameproof casserole. Add the duck and fry over a moderate heat, turning the duck as necessary, until it is golden brown all over.

Using a sharp knife, cut the pared orange rind into fine strips and plunge them into a small pan of boiling water. Blanch for 5 minutes, then remove and drain. Dry thoroughly on absorbent kitchen paper and set aside.

Add the garlic and strips of ham to the casserole and fry for 1-2 minutes. Pour in the white wine and stock, bring to the boil and simmer for a few minutes until slightly reduced.

Add the bouquet garni, salt and pepper to taste and orange juice. Cover the casserole. Reduce the heat and simmer gently for 1/2 hours, or until the duck is cooked. Baste occasionally during cooking.

To make the beurre manie, blend the flour and butter. Remove the cooked duck from the casserole, cut into serving pieces and keep warm.

Boil the cooking liquid for about 10 minutes until reduced. Add the vinegar, strips of orange rind and the beurre manie, in small pieces at a time, stirring all the time until the sauce thickens.

Carve the duck and serve with the orange sauce, garnished with orange rings.