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Ingredients

How to make it

  • Half an hour before cooking, take the duck out of the refrigerator and remove from packaging.
  • Take out the giblets, if packaged inside the duck. (I once forgot to do this and left them in their plastic packaging inside the cavity - some interesting aromas were coming out of the oven once it got cooking).
  • Cut off the 'parson's nose' (tail part). Cut off the huge lumps of excess fat from around the vent . Trim any excess skin away. Cut off the excess lumps of fat and skin from around the neck area.
  • Wash the duck inside and out and pat really dry with kitchen paper.
  • Preheat oven to Gas 7 (220C/425F).
  • Using a very sharp knife, score diagonally through the skin of the breast, about 7-8 scores on either side.
  • You must be very careful to just cut halfway through the fat of the breast and not to cut into the meat.
  • Place the bird on a rack in a roasting tin - this will enable excess fat to drain away. You can save this fat for other cooking if you want.
  • Put in the oven just above the middle, and roast for 1 hour and 10 minutes.
  • To make the sauce:
  • Squeeze the 4 oranges and put the juice in a saucepan.
  • Add the soy sauce and the sugar. Stir in well.
  • Add a little salt and pepper.
  • Put in a little finely grated orange zest, (about a teaspoon) making sure no white pith gets into the sauce.
  • Bring to the boil and turn down to a simmer.
  • Make a 'slurry' with the cornflour and cold water and add little by little to the to the sauce, until the desired consistency is achieved.
  • Cook for a few minutes.
  • When the duck is done, let it rest for 10-15 minutes.
  • I serve this with some plain white rice, some green veg and the sauce.
  • When Tom and I are feeling particularly carnivorous I don't carve the duck in the usual way - I can't be bothered and I usually wreck it anyway, not being good at carving - I just cut it in half lengthways with poultry shears and we devour it Henry the Eighth Style. Lots of kitchen paper required!
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Reviews & Comments 4

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    " It was excellent "
    shirazdrinker ate it and said...
    Fantastic recipe, I had never cooked roast duck before and it was a great success, zesty orange sauce great too. Top recipe everyone should try it. I often use it when firends come over for lunch.
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    " It was excellent "
    merlin ate it and said...
    It's my birthday and I'll duck if I wanna. It actually is my birthday, and I'm making this.
    Was this review helpful? Yes Flag
    " It was excellent "
    gullion ate it and said...
    You've got me drooling and you've got my 5 forks.
    Cheers!
    Was this review helpful? Yes Flag
    " It was excellent "
    cookingforfun ate it and said...
    Perfect
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great flavor combo here love duck addition of orange flavor is wonderful, thanks high5
    Was this review helpful? Yes Flag

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