We treated ourselves to a duck and I decided that oranges would feature in the recipe but when I looked up Duck à l’Orange on some cooking websites it looked like a lot of hassle that I couldn’t be bothered with so I took the easy way.
I roasted the duck in my cast iron Dutch Oven which meant I could sear the duck breast side down in that pot, add my other ingredients and then put the pot in the oven to finish roasting.
So, I added a splash of oil just to cover the bottom of the cast iron pot and then placed the duck in, breast side down and seared until lightly browned.
I sprinkled salt and a few chilli flakes over the skin followed by the juice of one medium orange. I also placed half an orange inside the duck and chopped bits of orange (skin and all) around the duck along with one small, chopped onion.
I covered the pot and roasted for 30 minutes per pound of weight at 350F/180C/Gas 4.
I then made an orange sauce by taking 2 teaspoons cornflour and mixing with 2 tablespoons cold water. I then added 2 teaspoons Marigold vegetable stock to a small saucepan along with some of the juice from around the duck and some boiling water. I added the cornflour mixture to thicken the sauce, adding a little extra boiling water to thin it to the required consistency.
The small pieces of orange were soft and marmaladey so I even ate some of those (skin and all)