Or in normal speak: Duck à l’orange. An absolute classic given a little twist.
I steamed 2 sweet potato, 2 red skinned potato called a ‘rooster’ here. I part cooked the duck with a whole orange inside.
Squeeze the juice and pulp. Chop a bit of peel from the cooked orange. Add: some fresh dill, a tablespoon of honey, an egg yolk, a teaspoon of cornflour (cornstarch). Mash with the potatoes and stuff in the duck cavity.
Another sprinkle of Chinese five spice over the skin and a few slices of orange on top.
Then back in a hot oven for another hour. Total cooking time two hours.
The orange sauce was a cup of good smooth fresh orange juice with a big dash of sherry and half a chicken stock cube (or equivalent.) Heat until thickened, taste and add sugar or salt as needed.
Scoop out the mash and serve with steamed buttered Kale.
Tear off the legs and carve the breast from the bone. Serve a few slices of fresh orange on top.
There is a reason this is a classic – it’s supremely satisfying.