ROAST DUCK with ORANGE SAUCE

To roast the duck I used the classic Cordon Bleu method I use for chicken. Preheat the oven to 200°C. Cut off the wing tips. Dry the duck with paper towels, season the cavity with salt & pepper and add a sprig of fresh thyme and 1-2 bayleaves. Truss the duck and then rub allover with softened butter and salt and pepper.

Lay the duck on one side in a roasting pan together with the wing tips and neck (if you have it). After 25 minutes turn it onto the other side and into the dish add 1 carrot, 1 onion, 1 stalk of celery, 1 leek – all of which you’ve diced.

Roast for another 25 minutes and then turn the duck breast side up for a final 25-35 minutes. It’s ready when the juices run clear when the thigh is pierced.

In the meantime prepare the sauce:

• 1 lemon
• 4 oranges
• 2 tbsps sugar
• ¼ cup red wine vinegar
• 1 cup chicken stock or veal stock
• 1 tbsp Cointreau (optional)

Remove the zest from the lemon and 2 oranges – do this with a vegetable peeler trying not to have any pith. Cut the peel into thin julienne strips. Boil for 5 minutes, drain and refresh. Squeeze the juice from these 2 oranges and set aside. Peel and cut the remaining 2 oranges into segments and set those aside.

Put the sugar and vinegar in a small saucepan and cook over medium heat until the mixture caramelizes – this can happen quickly so be careful not to burn it. Remove from heat and add orange juice – it may spit and splutter. Return to the heat and mix well. Stir in stock and simmer for 10 minutes.

When the duck is ready, remove it from the pan and keep aside on a warm plate covered in foil.

Pour off all the fat from the pan but keep the vegetables in there. Put the pan on high and add the sauce, deglaze, scrape any bits from the pan. Cook over a high heat from 5 minutes. Strain into a small saucepan. Taste and adjust the seasoning if necessary. Remove from the heat and add the zests and Cointreau.

Carve the duck. To serve decorate with the orange pieces. Pass the sauce around separately. Serve with baby potatoes and either 1 or 2 green vegetables or a simple green salad.

For a meal with quite intense flavours such as this you need to serve a gutsy Cote du Rhone red wine. Try our St Cosme 2001 80% Syrah (Shiraz) and 20% Grenache. $18.95