Kuehne June 2019

Roast Duck & Orange Sauce

Serves: 2/4
Download PDF

Ingredients

  • 1 duck weighing about 5 lb (2.3 kg)
  • THE SAUCE
  • 130g powdered sugar
  • 120g butter, softened
  • 60ml orange juice
  • 1 tsp cornstarch
  • 2 medium eggs, yolks only
Calories per serving: 615
Profitability
medium

Method

  1. Preheat the oven to about 200°C (400°F, gas mark 6)
  2. Set aside the the duck giblets. Cut the duck in half by cutting either side of the backbone and through the breastbone.
  3. Then cut each half between the leg and breast to make four portions.
  4. Prick the skin of the portions several times with a metal skewer and then place them on a roasting rack in a roasting tin. Roast the duck portions for 1 hour.
  5. For the sauce:

    Combine all the ingredients in a saucepan and heat over a low heat. Cook for approx.10 minutes stirring constantly until the sauce is of a good consistency.
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine