Roast Duckling with Orange Sauce

Method7 steps

1. 1

   Step 1: Wash all 4 oranges under fresh running water and dry them. Keep 1 orange for slicing into the cavity, 2 for juice before roasting and the last orange for juice at the end. Discard the washing water.

   Uses 4 oranges, preferably organic, divided: 1 for the cavity, 2 for roasting juice and 1 for finishing · Fresh water for washing the oranges; discard after washing

2. 2

   Step 2: Use a fully thawed duckling (1), about 1.5 kg. Season its cavity and skin with salt and pepper to taste, then wash your hands and clean any surfaces that touched the raw bird.

   Uses 1 whole duckling, about 1.5 kg · Salt, to season the duck inside and outside · Pepper, to season the duck inside and outside

3. 3

   Step 3: Slice 1 of the washed oranges. Put the slices loosely into the seasoned duckling’s cavity and place the bird breast-side up in a roasting dish.

   Uses Seasoned raw duckling · 1 washed orange

4. 4

   Step 4: If using the optional vegetables, peel and roughly chop the 2 onions and arrange them around the duckling with the 6 unpeeled garlic cloves. Otherwise leave them out.

   Uses Duckling with orange slices in the roasting dish · 2 onions, optional · 6 garlic cloves, optional; leave their skins on

5. 5

   Step 5: Squeeze 2 of the remaining washed oranges and pour their juice over the duckling in the roasting dish. Keep the final orange for finishing.

   Uses Duckling with orange slices and any optional roasting vegetables · 2 washed oranges

6. 6

   Step 6: Put the roasting dish into a cold oven and set it to 160°C. Roast for about 1 hour 30 minutes for a 1.5 kg bird, regularly spooning the hot cooking juices over the skin. If the dish begins to dry, add only a little water. The time is a guide: continue until a thermometer reads at least 74°C in the thickest breast and inner thigh without touching bone, and the orange filling in the cavity is also hot through to 74°C.

   Check the roast at 90 minutes · 90 minUses Uncooked duckling with orange slices, orange juice and any optional vegetables · A little water, only if the roasting dish needs more liquid

7. 7

   Step 7: Once the duckling is fully cooked, take the roasting dish out of the oven. Squeeze the final washed orange over it and stir that juice into the hot cooking juices. Carve the duckling and serve with the orange pan sauce; squeeze any soft roasted garlic out of its skin if you included it.

   Uses Fully roasted duckling with orange filling, cooked pan juices and any optional vegetables · 1 washed orange