CRAFTED TO BE SHARED

INGREDIENTS:

For the duck

• 1 Soulard duck (approximately 2–2.3kg)
• 1 orange, quartered
• 1 onion, quartered
• 1 sprig of thyme
• 150ml beef stock
• salt
• freshly ground black pepper

For the orange sauce

• zest of 2 oranges
• 250ml fresh orange juice
• 150ml beef stock
• 60g sugar
• 60ml white balsamic vinegar
• 30g butter, cubed
• 1 teaspoon cornflour

INSTRUCTIONS:

Starting with the preparation of the duck, pat it thoroughly dry and lightly score the fat on the breast, taking care not to cut into the meat. Season the duck inside and out with salt and freshly ground black pepper, then place the orange, onion and thyme inside the cavity. Place the duck on a roasting rack with a baking tray underneath and pour the beef stock into the tray. Roast in a fan-assisted oven at 180°C for approximately 1 hour and 45 minutes. For extra crispy skin, increase the oven temperature to 220°C and roast for a further 10–15 minutes.

To prepare the orange sauce, cut the orange peel into thin strips and blanch them in boiling water for 1 minute, then drain. Repeat this process twice. Next, place the sugar and vinegar in a small saucepan and bring to the boil, allowing the mixture to cook until a dark caramel forms. Carefully add the orange juice and beef stock. Simmer for 8–10 minutes, until the sauce slightly thickens and the liquid has reduced. Add the orange zest and remove from the heat. Stir in the butter using a whisk until incorporated, then season with salt and pepper to taste. Serve the duck with the orange sauce on the side, accompanied by mashed potatoes.