Duck in Orange Liqueur Sauce Recipe

Duck in Orange Liqueur Sauce Recipe

Ingredients : Serves 6

2 ducks
4 oranges
150 ml/0.25 pt red wine
15 ml/1 tbsp caster (superfine) sugar

300 ml/0.5 pt/1.25 cups Vegetable Stock
Juice of 0.5 lemon
15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp water
45 ml/3 tbsp orange liqueur

Method :

Place the ducks on their sides in a greased roasting tin (pan) and roast in a preheated oven at 200C/400F/ gas mark 6 for 40 minutes. Turn them on to the other side and roast for a further 30 minutes, then turn them on their backs and roast for a final 30 minutes until cooked, basting frequently.


Peel the oranges, remove the pith and divide into segments, reserving the juice that drips out as you work. Cut the rind into strips and boil in water for 5 minutes, then drain. Boil the wine and sugar until thickened, then add the reserved orange juice, the stock and lemon juice. Bring to the boil and boil for 5 minutes. Mix the cornflour (cornstarch) with the water and stir it into the sauce with the orange liqueur. Boil, stirring, until thickened, then pour the sauce over the ducks and garnish with the orange segments and rind. Serve.

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