Frank's Recipes! Wild Duck

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Wild Duck

To serve 4.

One Duck
Salt and pepper
2 oz Butter 50 g
4 fl oz White wine 210 Ml
3 Oranges
1/2 Lemon
1 oz Sugar 25g
1 Tbspn Vinegar 15 Ml
4 fl oz Duck or Chicken stock 120 Ml

Sprinkle duck all over with Salt and Pepper, prick with a fork. Heat Butter in a flameproof casserole and brown Duck on all sides. Cover and cook for about 45 minutes till Duck is tender, basting occasionally with wine.

Meanwhile peel two of the Oranges thinly and cut the rind into thin strips. Blanch strips in bioling water for 2-3 minutes then drain well. Dissolve Sugar in Vinegar, add strips of rind and boil until caramalizes. Set aside. Squeeze juice from the two Oranges and the Lemon.

When the Duck is ready, place omn a warm serving platter and keep hot. Skim fat from cooking juices and then stir in stock, Orange and Lemon juice and bring to the boil. Add caramalized mixture and stir well. Simmer for 8-10 minutes till reduced.

Pour sauce over Duck, Garnish with remaining Orange which is usually peeled and segmented.

NOT SUITABLE FOR FREEZING