Denise says:
If there was ever a recipe that I will always remember my mother making when I was little, it was this one. Duck is still expensive and quite fatty, so it was only made on special occasions like birthdays or family Friday night.
Duck is naturally fatty and the additon of salt breaks it down. At Silverman's butcher's they take extra care in their produce to provide clean prime quality poultry.
Preparation Time: 20 minutes
Cooking Time: 2 hours
Serves: 4 people
Ingredients:
1 2.25kg (5 pound) duck1 onion – peeled and sliced
1 large cooking apple – peeled, cored and cut in quarters
2 -3 tablespoons salt
For the Sauce
300ml /1 cup white wine vinegar
110g/ 1/2 cup caster sugar
Zest and juice of 2 oranges
1 tablespoon corn flour
4 tablespoons brandy
Salt and freshly ground black pepper
Garnish: 2 oranges – cut in slices
Method
1) Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.2) Clean and season the duck. Place in a roasting tin.
3) Put the apple and onion inside the cavity of the duck.
4) Rub in the salt all over the bird – this helps to break down the fat.
5) Roast the duck for approximately 2 hours until it is golden brown. Drain off the fat from time to time.
6) Meanwhile make the sauce. Dissolve the sugar in the wine vinegar. Bring it to the boil and then simmer until the sugar starts to caramelise.
7) Add the zest and juice of both oranges into the sauce. Stir in the brandy. Blend the corn flour with 2 tablespoons of water to make a paste. Stir this into the sauce to thicken it.
8) When the duck is cooked, cut into 4 portions.
To serve the stylish way: Place the duck on a large serving dish. Pour over the sauce and garnish with slices of orange.