You will need- 2.5kg duck (approx)
- 4 oranges
- 2 medium red onions (peeled and
- cut into slices 5mm thick)
- 1/4 glove garlic (chopped)
- 1 chicken Oxo cube or
- 450ml chicken stock
- 2 sprigs fresh sage
- Grand Marnier
- 1 tsp arrowroot
- 500g potato (raw, peeled and grated)
- 30g clarified butter
- 1 bunch watercress
- 170g California Raisins
- Salt and freshly ground pepper to taste
- 1 tbsp golden syrup
- Soya sauce
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Method- Soak California Raisins in warm Grand Marnier overnight.
- Season the duck, rub the inside with garlic and place 1 sprig of sage inside. Roast at 200°C, 400°F, Gas Mark 6 for 15 minutes per 500g plus an extra 20 minutes. To check if cooked, put a fork deep inside the leg and look for clear juices, if red, cook for a further 20 minutes.
- Peel 1 orange with a potato peeler, then cut skin of the orange into fine strips and pour boiling water over them to remove bitterness. Grate the rind of 1 further orange. Segment both the grated and peeled orange and juice the 2 remaining oranges and put aside for sauce.
- Cook grated potatoes in a thick frying pan with clarified butter, or use some of the duck fat. Fry until golden, season well and finish cooking in oven at same temperature as duck.
- Let duck rest for 20 minutes before carving, keep warm.
- To make sauce, pour off all fat, put roasting tin on low heat, add onion slices and fry until they are a light golden colour. Next, put in California Raisins, orange juice and zest. Add stock, soya sauce and oxo cube. Reduce by half on a low simmer and thicken with a little arrowroot. Finish with golden syrup and chopped fresh sage leaves.
- Dress the duck with orange segments and pour over sauce and garnish with orange strips.
- Serve with rösti potatoes and watercress.
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Think Raisins, Think California
