Duck À L'Orange - cooking recipe

Ingredients

1 (4 3/4 - 5 lb) whole duck
1 tbsp sea salt flakes
1 tbsp pink peppercorns
2 tbsp olive oil
2 tbsp French butter
1/2 cup orange liqueur
1/2 cup orange juice
1 tbsp raspberry vinegar
1 None orange, sliced, plus extra to decorate
9 oz French orange jam or orange marmalade
1/2 cup cold butter, chopped
None None fresh thyme, to garnish
None None French beans and finely chopped shallots, to serve

Preparation

Preheat oven at 325\u00b0F. Grind salt and pink peppercorns with a mortar and pestle. Use to coat duck.
Heat olive oil in a large Dutch oven over medium heat. Cook duck until browned all over. Remove from pan and set aside.
Add butter, liqueur, orange juice and vinegar to pan. Stir over low heat until butter has melted. Remove from heat and return duck to pan. Layer orange slices over top. Cover and cook for 2 hours, or until meat is tender and cooked through. Transfer duck to a serving plate, breast-side up. Layer orange slices over breast and cover to keep warm.
Skim most of the duck fat from pan juices. Strain juices into a medium saucepan. Whisk in jam until smooth. Bring to a boil and cook for 5-10 mins, or until mixture has thickened. Remove from heat and gradually whisk in cold butter. Pour over duck. Garnish with fresh thyme and serve with French beans and shallots.