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SpotX Wild Foods Recipe from John Currin
Prep:10 minutes Cook:1 3/4 hours Difficulty:2
Ingrediants:
- 1 duck, plucked, gutted and cleaned.
- 30 grams unsalted butter.
- 2-3 sprigs of parsley.
- ½ an orange (blood orange if possible).
- About ¼ cup marmalade.
- Juice of 2-3 oranges.
- Up to 200 ml chicken stock.
- Salt and ground black pepper to taste.
- 1 teaspoon cornflour.
- Water.
- ½ lemon, juiced.
Directions:
- Put 15 grams of butter, parsley and half an orange inside the cavity.
- Secure cavity with presoaked string and skewers.
- With a skewer prick the skin (not the meat) every square inch.
- In a small pot soften the remaining butter and mix with the marmalade.
- Spread all over the duck.
- Put duck in covered roasting dish with orange juice and 100ml of stock.
- Preheat oven to 170°C and cook for 1½ hours.
- Baste frequently, adding more stock if necessary.
- When the bird is tender to the knife, remove the lid.
- Baste and cook a further 10 or so minutes to brown.
- Remove the duck and keep warm.
- Scrape up any sticky bits in pan and add sufficient stock to make a sauce.
- Thicken with the cornflour.
- Add the salt, pepper and lemon juice to taste.
- Bring to a simmer stirring constantly.
- Serve gravy separately with carved duck.
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