Duck with Orange Sauce
Serves: 4
Ingredients
To make Duck with Orange Sauce, you'll need:
- 2 oranges, juice and zest
- 2 tsp. Stevia sweetener
- 5 tbsp. red wine vinegar
- 300ml vegetable stock
- 2 tsp. cornflour
- 200ml orange juice, unsweetened
- 2 tbsp. olive oil
- A duck crown
- Salt and freshly ground black pepper to season
- 60g butter
Method
- Preheat the oven on Gas Mark 180°c or Gas
- Mark 4. Put the orange juice, zest, sweetener, and red wine vinegar in a small pan, and mix them together.
- Heat the mixture for 5 minutes.
- Heat the vegetable stock in a separate pan, then add it to the pre-made sauce and leave to simmer for 2 minutes.
- While the sauce is simmering, put the oil in a medium-hot griddle.
- Next, score the skin of the duck: this is done by making cuts that go into the meat, but not through it.
- Make these small incisions diagonally and at regular, frequent intervals.
- Once you’ve scored across the meat, do it again the other way, so that you end up with a criss-cross pattern of small incisions across the meat. Once this is done, season it with
- salt and pepper.
- Melt the butter in a griddle, and sear the duck until golden brown.
- This should take around 3 minutes.
- Roast the duck in the preheated oven for 45-60 minutes.
- When it’s cooked, the duck breast should be golden brown, and firm yet tender to the touch.
- Once you’re confident that the duck breast is fully cooked, slice it up, spoon the sauce over the top, and enjoy!
Nutritional Facts (Per Serving)
Calories 633 | Total Fat 40.8g | Saturated Fat 13.7g | Carbohydrates 9g | Fibre 2.1g | Protein 58.5g
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