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| Ingredients | | Red Wine Vinegar Glaze | | peel of 3 oranges, cut into strips | | juice of 3 oranges | | 11/2 cups white wine | | 1/2 cup caster sugar | | 2 tablespoons very good quality red wine vinegar | | Roast duck | | 1 duck | | 2 sprigs rosemary | | 2 teaspoons sea salt | | freshly ground black pepper | | 3 lemons, cut into 4 or 6 wedges | | 3 garlic bulbs, sliced in half | | peel of 3 oranges, cut into thick strips | | 12 black olives | | 1/4 cup olive oil | | 1 cup chicken stock |
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| Duck with Oranges, Lemons and Red Wine Vinegar Glaze |
| 01 / 05 / 99 Laurie Black |
| Photography by Kieran Scott |
| Everyone knows and probably loves the classic duck à l'orange; here is a lighter, fresher version. Serve it with something particularly 'un-French'; for example, pumpkin mash. (Pumpkin is considered worthy only for pig fodder in France!) |
Method |
Red Wine Vinegar Glaze
To make the red wine vinegar glaze: Put everything except the vinegar into a pan and stir over a medium heat to dissolve the sugar, then increase the heat and simmer until a little syrupy. Remove from heat and stir in the vinegar. Reheat very gently to serve.
Roast duck
To prepare the roast duck: Pat duck dry with kitchen paper. Finely chop the leaves of 1 rosemary sprig, mix with sea salt and pepper and rub over duck skin. Stuff the other rosemary sprig inside the duck with a lemon wedge and half a garlic bulb.Toss all the remaining lemon wedges and garlic bulbs with the orange peel, olives and olive oil and arrange them around the duck in a roasting dish, with the duck placed breast-side down. Pour in the stock and roast at 210°C for 40 minutes, then turn the duck over and roast another 30 minutes at 190°C. Remove everything except the stock to a hot plate. Discard any fat and strain the stock, seasoning it if necessary.Cut the duck into portions, then serve each portion with a little stock, some lemon, garlic and olives, and spoon over some warm red wine vinegar glaze. Serves 4. 
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