Orange and ginger-glazed duck with
caramelised citrus
Orange
and ginger-glazed duck with caramelised citrus
The flavour combinations
·
Sea salt and freshly ground black pepper, to taste
·
4 duck Marylands (thighs and legs)
·
1 orange, halved
·
1 grapefruit, halved
·
2 naartjies or clementines, halved
·
2 – 3 limes, halved
·
3 – 4 pieces preserved ginger in syrup (reserve10ml
[2tsp] of the syrup)
·
3 star anise
·
30ml (2 tbsp) honey
·
250ml (1cup) orange juice
·
Sugar snap peas, to serve
·
Fresh coriander, to serve
How to do it
1. Preheat the oven to 180°C.
2. Season the duck portions well and place in a large roasting tray,
skin-side down, with the halved citrus.
3. Gently heat the preserved ginger pieces, syrup, star anise, honey
and orange juice in a saucepan until combined, and pour over the duck portions.
4. Place in the preheated oven and roast for 1 hour, turning the
portions halfway and basting with the pan juices every15 minutes until the duck
is glossy and golden.
5. Just before serving, squeeze the caramelised juices from the halved
citrus over the duck pieces.
6. Serve with sugar snap peas, fresh coriander and some of the citrus
halves.
