INGREDIENTS (for four portions)
one duck cut into parts (or two duck breasts – see note)
one organic sliced orange
olive oil
salt and pepper
a few slices of lean bacon
rosemary, sage and thyme (preferably fresh)
For orange sauce: 1/3 cup fresh orange juice
orange peel (without white part) of one orange
2/3 cups light broth (preferably from neck and giblets)
1-2 tbsp. cornstarch
PROCEDURE
1. Season duck parts. Place them in a lightly oiled roasting pan.
2. Cover each piece with a slice of orange, bacon and desired herbs.
3. Roast about 1 and 1/2 hrs. in a preheated 350deg F (170deg C) oven or until done.
4. Remove duck parts and keep them warm while preparing the sauce.
5. For sauce add the light broth to the drippings in the pan together with the finely minced orange peel.
6. Boil together for 5 minutes minutes until slightly reduced.
7. Strain resulting sauce into a small saucepan.
8. Mix the cornstarch into 1/4 cup cold water until smooth.
9. Pour cornstarch mixture gradually into the hot sauce while mixing. Simmer over low heat until thickened.
Pour sauce over the duck parts and serve.
Tip for duck breasts:
The first thing to do is to render the fat by crosshatching the skin on the fat side. Then place the pieces on a cold pan and gradually bring up the heat up to medium. Let fat render (melt down) for about 15 minutes (drain it through a fine sieve and save it for future use – ex. Pirag dough) being careful not to burn the skin. Then sear the other side
for about 5 minutes. Salt and pepper, then rub in a bit of the orange rind into the crosshatches. Place on a wax paper lined pan, place a few orange slices on top with some herbs (thyme, rosemary, sage). Roast breasts 20-25 minutes (med. rare) at 180degC (370degF).