Roast duck with mandarin sauce

Roast duck with mandarin sauce

By
From
Feasting
Serves
4-6
Photographer
Elisa Watson

Ingredients

Quantity Ingredient
1 x 1.5kg good-quality duck
sea salt, for seasoning

Mandarin sauce

Quantity Ingredient
500ml chicken stock
7 mandarins, 5 halved and 2 peeled and segmented
sea salt, to taste

Method

  1. Wash and trim the duck, removing any excess fat and the wing tips. Pat dry with paper towel. Place it on a baking tray, cover with paper towel and transfer to the refrigerator to dry out overnight.
  2. Remove the duck from the refrigerator 1 hour prior to cooking.
  3. Preheat the oven to 250°C.
  4. Season the duck generously with sea salt, inside and out. Place the duck, breast-side down, on a wire rack in a shallow roasting tray.
  5. Roast for 1½ hours, basting with the duck fat and turning the duck over every 30 minutes.
  6. To make the mandarin sauce, heat a saucepan over high heat and add the stock. Boil rapidly for 3 minutes, or until the stock has reduced by half.
  7. Squeeze the juice from the mandarin halves straight into the saucepan, then add the squeezed halves to the pan as well. (The natural pectin in the mandarins will give the sauce a beautiful glossiness.) Reduce the heat to medium and boil for another 5 minutes, then remove from the heat and season to taste with salt.
  8. Remove the duck from the oven, cover lightly with foil and leave to rest for 5–10 minutes.
  9. To serve, pour the sauce through a fine-meshed sieve into a clean saucepan. Add the mandarin segments and warm the sauce through gently over medium heat for about 3 minutes.
  10. Carve the duck into 6–8 pieces and serve with the mandarin sauce.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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