Duck with Orange and Peppercorn Sauce
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Author: Paul Robinson Status: published Published: Oct 23,2007 license cc-by-nc tags: recipe, cooking, food, orange, sauce, duck, roastdinner, cookery, sundaylunch, peppercorns,
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Quantities are for two and are approximate. Adjust them as you see fit.
Whole duck (or one duck leg or breast fillet per person)
1 orange
2 tsp green peppercorns or mixed peppercorns
Red wine (optional)
Roast the duck on a rack in a roasting tin. While the duck is cooking, crush (but do not grind) the peppercorns. Remove the zest from the orange with a grater and set aside. Squeeze the juice from the orange.
About 15 minutes before the duck is due to finish cooking, pour the juices from the tin into a jug or saucepan with a lip. (Scrape off any bits stuck to the tin and include these). You will have a large amount of duck fat with a small reddish-brown residue. Pour off and discard most of the fat, so that you have about 50/50 fat and residue.
Heat the duck juices in a saucepan, stirring to disperse any lumps. Add the crushed peppercorns and cook for about a minute, then add the orange zest. After a few more seconds pour in the orange juice and a dash of red wine to taste. Bring to the boil and continue cooking on a fast simmer, stirring occasionally, until the mixture reaches a sauce-like consistency. Serve the sauce with the duck.
