Christmas Canard à l'Orange (Duck in orange sauce)
Serves: 4
Ingredients
- 3 large sweet potatoes, washed, unpeeled, cut into 2cm slices
- ½ garlic bulb, unpeeled,
- halved widthways
- 1 whole duck
- 2 cardamom pods
- 4 shallots, sliced
- ½ vanilla pod, halved lengthways
- 2 tbsp honey
- 2 oranges, juice of
- 1 tsp fennel seeds
- 1 grapefruit, juice of
Method
- Preheat oven to 220C/Gas 7. In a roasting pan, layer sliced sweet potatoes and garlic. Place duck on top of potatoes and roast 45 mins. Remove from the oven and reduce the temperature to 180C/Gas 4. Pour the juices from the the pan into a bowl and dispose of when cold. Place duck back in the oven for 30-45 mins, depending on size. When ready, remove from the oven. Place duck and potatoes on a dish and cover with clingfilm. Put the roasting pan on the hob and heat the juices. Add the cardamom pods and shallots and sweat until the shallots are soft. Then add the vanilla, honey, orange juice, fennel seeds and grapefruit juice and reduce on a high heat for approx 10 mins to make a thick sauce. To serve, place duck on a large serving plate with the potatoes and garlic. Drizzle the sauce over the duck and serve immediately.
- Tip: If you prefer your potatoes nice and dry, put them on a baking tray in the oven for 15 mins at a high heat before plating them with the duck.
