Name: Duck with oranges and cloves
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
Ingredients: 100 gram butter, softened; 1 tablespoon brown sugar; 4 oranges, two zested finely; 2 teaspoon ground cloves; no. 18 duck; 1 bunch thyme, broken into sprigs; 4 onions, cut into wedges; 1/2 cup (125 millilitres) sweet vermouth or brandy

Ingredients

100 gram butter, softened

1 tablespoon brown sugar

4 oranges, two zested finely

2 teaspoon ground cloves

no. 18 duck

1 bunch thyme, broken into sprigs

4 onions, cut into wedges

1/2 cup (125 millilitres) sweet vermouth or brandy

Method

1.Preheat oven to 180°C.

2.In a bowl, combine butter, sugar, finely grated rind of 2 oranges and cloves. Season to taste.

3.Using scissors, remove duck neck. Wash duck and dry with paper towel. Use fingertips or scissors to ease skin away from duck. Rub spiced butter under skin.

4.Quarter 1 orange. Place into cavity with half of thyme. Close cavity and seal with a skewer.

5.Season skin with salt. Bake 40 minutes. Add onion and remaining thyme. Bake for another 20 minutes, until duck is cooked when tested with a skewer (juices will run clear).

6.Rest, covered, 10 minutes before carving. Drain juices from roasting pan, reserving 1/4 cup.

7.Heat reserved juices, onion, thyme, juice from 2 oranges and Martini Rosso. Bring to boil. Reduce heat and simmer 5 minutes.

8.Peel and segment remaining oranges and stir through sauce. Pour over roast duck and serve.

If desired, chicken may be used instead of duck.
Note

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Ingredients

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