Serves: 4

No 20 duck
30g butter, melted

ORANGE SAUCE

1 orange
½ cup orange juice
1 tablespoon sugar
1 tablespoon white vinegar
2 teaspoons lemon juice
2 cups water
1 chicken stock cube
3 teaspoons arrowroot
1 tablespoon water, extra
½ cup Grand Marnier

Conversion Table

 

Method

1.Tie duck's legs together as shown. Place duck into baking dish, brush duck with butter. Bake in moderate oven for about 1 hour. Brush occasionally with juices during cooking.

2.Remove rind from orange, remove any white pith; cut rind into thin strips. Combine rind , orange juice, sugar, vinegar, lemon juice, water and crumbled stock cube in saucepan. Stir over heat until mixture boils, boil rapidly uncovered, without stirring, until mixture is reduced by half.

3.Stir blended arrowroot and extra water gradually into sauce, stir constantly over heat until sauce boils and thickens. Remove from heat, stir in Grand Marnier.

4.Drain pan juices from baking dish, pour sauce over duck, return to oven, bake further 20 minutes, basting frequently with sauce until duck is tender and well glazed.