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Duck with Seville Orange Sauce

2 ducks
3 tablespoons spirit, gin vodka, whiskey, whatever.
1 tablespoon honey
2 tablespoons butter
2 tablespoons flour
150 ml white wine
500 ml. Duck Giblet (or chicken) stock
3 Seville Oranges
1 tablespoon Honey
Salt and Pepper
A shot of Orange Liquour or Brandy.
Rub the ducks all over with the spirit and then hang them by the legs on a frame.For this you will need one chair over another, a broom handle and copious amounts of string.
Ideally one should have a fan heater with a cold setting, I didn't so had to substitute my wife's hair dryer set on its least warm.
You dry the ducks like this for an hour-I did it for longer because I had to keep altering the position of the dryer to point at each of the ducks.
Then you half fill a roasting tin with water and disolve the honey in it.
Bring this to the boil and while simmering put the ducks in, breast side down, for just thirty seconds each.
Then you bring them back to their frame and repeat the drying process as before and for the same time.
You will notice as they are dried that the skin is changing, becoming smooth and shiny.
To cook put the duck on a grill in a roasting tray and pour a little water into the tray underneath the duck.
Then put them into an oven set at 190C (Gas 5, 375F) for 35 minutes, then turned the oven down to 150C (Gas 2,300F) for another hour.
Meanwhile you can make the sauce.
Let the butter turn hazelnut brown in a pot and then stir in the flour to make a brown roux.
Add the stock and the wine and then boil hard until it is your desired thickness.
Peel the skin from the oranges with a potato peeler and slice them into thin slivers, (or use a little lemon zester to do the same job )add these and the juice of the oranges to the sauce and then season with salt, pepper and sweeten with a little honey.To serve I just cut each of the duck in two and let the guests do the hard work

January 30, 2008 09:34 PM | 0 Comments
  Martin Dwyer
Consultant Chef