Roast Duck

Recipe by Belling

Serves 4
Time: 2 hrs 15 mins
Calories per portion: 863
Fat: 60g of which is saturated 16g

1 large orange, finely pared rind shredded and cut in half
Large duck approx. 3kg (6lb), washed and dried
Vegetable oil for preparation
200ml (7fl oz) cranberry sauce
1 large dessert apple, peeled, cored and cut into eighths
1 tbsp plain flour
200ml (7fl oz) red wine
300ml (1/2 pint) chicken or duck stock

1. Preheat oven to 220°C/425°F/ Gas 7. Put half of orange inside duck and squeeze juice from other half. Using a fork, prick duck all over. Place on a rack in a roasting tin andsmear lightly with oil. Add salt and roast for 30 minutes.

2. Reduce heat to 180°C/350°F/Gas 4 and continue cooking for 1–11/2 hours, or until duck is well cooked (insert a skewer into thigh, juices should run clear, with no tracesof blood). Transfer duck onto a dish, keep warm.

3. Meanwhile, put cranberry sauce into a pan, add orange juice and apple wedges and bring to boil. Reduce heat and cook gently until apple is softened,but not broken up. Keep warm or serve cold.

4. Skim off fat from roasting juices. Put 2–3 tbsp of fat into a pan and add flour. Strain juices into pan then add wine and stock, bring to boil, stirring. Reduce heat,simmer for 10–15 minutes, pour into a sauceboat.

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