This 1980s classic is making a return to dinner party menus!
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40g unsalted butter
235ml chicken stock
1 glass red wine
60ml freshly squeezed orange juice
For the glaze:
3tbsp olive oil
1 small onion, finely diced
1 small carrot, finely diced
1/2 stick of celery, finely diced
1tsp tomato purée
470ml stock (chicken)
Preheat the oven to 180°C/350°F/gas mark 4. Take the rind of one of the oranges and place inside the duck with butter and seasoning.
Spread the duck with butter. Place in a roasting tray and cover with the stock. Roast in a for around 15 minutes per lb (500g), basting every 20 minutes or so.
Meanwhile prepare the orange sauce. Cut the oranges into little pieces, removing the pips and membranes.
In a pan, sweat the onion, carrot and celery in the olive oil for ten minutes, until the vegetables are softened and cooked through. Add in the flour and make a roux base stirring the entire time. When it has becomes brown in colour, but has not burned, take it off the heat and cool a little and then add in half of the stock a little and slowly stirring the whole time to present lumps forming. Season and bring sauce to the boil and then simmer for 35 minutes.
Add in the remaining stock and bring back to the boil before allowing to simmer again and wait until it become a syrup.
Remove the duck from the roasting tin and keep hot. Place on a serving dish.Remove any fat from the roasting tin and leave the sediment before pouring into the sauce pot. Add the wine and orange juice and bring to the boil.