Grilled duckling with mandarin and green peppercorn sauce

Grilled duckling with mandarin and green peppercorn sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

Duckling is marinated then grilled to produce crisp skin and succulent flesh. It is served with a lovely citrus sauce.

Ingredients

Quantity Ingredient
1 x 1.5kg duckling, quartered
125ml lemon juice
1 small onion, thinly sliced
salt
1 teaspoon black peppercorns, cracked
125ml oil
30g butter, melted
2 small mandarins, thinly sliced

Sauce

Quantity Ingredient
1 1/2 tablespoons sugar
1 tablespoon red wine vinegar
170ml duck or chicken stock
80ml orange juice
2 tablespoons lemon juice, or to taste
1 1/2 teaspoons arrowroot
1 tablespoon water
1 1/2 tablespoons green peppercorns, drained and crushed
salt

Method

  1. Remove backbone from duck, trim pieces neatly and cut off wing tips. Use trimmings, with giblets, if these were included with duck, to make duck stock for the sauce. Remove visible fat from inside duck and wipe all over with damp paper towels. Mix lemon juice, onion, 1 teaspoon salt, cracked peppercorns and oil in a bowl. Add duck and turn pieces about so that they are coated with marinade. Cover and refrigerate overnight, turning pieces occasionally.
  2. Drain duck, pat pieces dry with paper towels and prick skin all over with a skewer. Brush duck all over with melted butter and place, skin side down, on a grill rack. Cook under a preheated grill, about 13 cm from heat, for 20 minutes, basting pieces with pan juices after 10 minutes. Turn duck skin side up, brush with melted butter again and sprinkle with salt. Grill, basting frequently with pan juices, for 15–20 minutes more or until the skin is crisp and juices run clear when fatty part of thigh is pricked with a skewer. If necessary, prop up legs with crumpled foil to achieve even browning; also reduce heat to prevent duck browning too quickly.
  3. To make the sauce, in a small heavy saucepan mix sugar and vinegar and bring to the boil over moderate heat, stirring until sugar dissolves. Cook, watching carefully, until vinegar evaporates and sugar is slightly caramelised. Remove saucepan from heat, cool slightly, then pour stock into caramel and stir until caramel has dissolved. Place back on heat and boil until reduced to about 125 ml. Add orange and lemon juice and simmer, stirring, for 1 minute. Mix arrowroot with water and stir into the sauce. Simmer, stirring, until thickened. Add green peppercorns and salt, and simmer for 1 minute.
  4. Arrange duck on heated platter with mandarin slices in an overlapping circle round it. Serve sauce separately in a heated sauceboat.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again