Roasted duck with orange sauce

Instructions

1. Preheat oven to 160 C, conventional heat. Trim off all the excess fat and skin from the duck and prick the skin all over with a fork or a knife. Season the duck inside and out with salt and pepper and tie the legs with ring.
2. Place the duck on a rack in a large roasting pan. Add 1/2 cup water to the pan. Cover tightly with foil and cook in the oven for 1 1/2 hours.
3. With a vegetable peeler remove the rind in wide strips from the oranges then stack two or three strips and a time and slice into very thin julienne strips. Squeeze the juice from oranges.
4. Place sugar and vinegar in a small pan and stir to dissolve the sugar. Boil over a high heat without stirring until the mixture is a rich caramel color. Remove the pan from the heat and standing well back, carefully add the orange juice, pouring it down the side of the pan. Swirl the pan to blend, then bring back to the boil. Add the orange rind. Simmer for 3 minutes.
5. Remove the duck from the oven. Pour off all of the fat from the pan. raise the oven temperature to 200 C.
6. Roast the duck uncovered for 30 minutes, basting three or four times with the caramel mixture, until the duck is golden brown and the juices run clear when thigh is pierces with a knife.
7. Pour the juices from the cavity into a casserole and transfer the duck to a carving board. Cover loosely with foil an leave to stand for 10-15 minutes.
8. Pour the roasting juices from the cavity into the pan with the rest of the orange caramel mixture. Skim off the fat and simmer gently.
9. Serve the duck with the sauce, garnished with greens and orange slices.

• Servings : 4-5
• Ready in : 130 Minutes
• Course : Main courses
• Recipe Type : Chiken and paultry, duck
• Ingredient : Apple cider vinegar, Duck, Ground black pepper, Orange, Orange juice, Pepper, Salt, Sugar