This tasty roast ruck is served with Seville orange stuffing and perfected with a honey glaze.
Ingredients
- 1x 2 kg4½ lb fresh duck (approx)
- 1 onion, chopped
- 4 cloves garlic, peeled and crushed
- 2 tbsp chopped fresh sage
- 200 g7 oz sausage meat
- 2 tbsp vegetable oil
- 1 large Seville orange, simmered until a skewer can be inserted with no resistance and cooled, then chopped into small pieces, pips removed
- 1 egg
- 5 tbsp dry breadcrumbs
For the honey glaze:
- 6 tbsp clear honey
- Juice of 2 large fresh oranges
- 2 tbsp Sherry vinegar
- Salt and freshly ground black pepper
Method: How to make Roasted duck with orange stuffing and honey glaze
Preheat the oven to 200C/Gas mark 6.
Heat the oil in a pan, add the onions and garlic and cook gently for about 5 minutes, or until soft.
Add the sage, stir well and remove from the heat then mix in the sausage meat.
Add the egg, chopped orange and breadcrumbs and mix well and season with salt and pepper.
Remove the duck from its wrapper and take out any giblets.
Season the cavity well and fill with the stuffing then tie the legs together.
Prick the bird all over with a fork (so that the fat is released when it cooks) then tear off a piece of foil, about 50cm in length and scrunch up into a flat oblong. Place the scrunched up foil in a roasting tin and sit the duck on top.
Season well and cook in the oven for about 45 minutes, then turn the heat down to 180C and cook for a further 30 minutes, or just over until cooked through.
Heat the orange juice, vinegar and honey together and reduce slightly.
Carefully remove the duck from the oven and spoon the honey glaze over the breast.
Turn the oven back up to 200C and put back in the oven and continue cooking for the final 15 minutes. The honey will make a delicious glaze but take care as it can burn easily.
When cooked, remove the duck from the oven and allow to stand for 20-30 minutes.
To serve:
Carve the duck into quarters and serve with spoonfuls of the stuffing.
