Mary Berry's Christmas crowd pleasers! Slow-roast duck with orange & Port sauce

March 2024 · 2 minute read

By Mary Berry

Published: 17:31 EST, 7 December 2012 | Updated: 17:31 EST, 7 December 2012

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INGREDIENTS

Slow-roast duck with orange & Port sauce

Slow-roast duck with orange & Port sauce

Serves 4

1 medium-sized duck

2 large oranges (plus 2 more for garnish, optional)

3 level tbsp plain flour

200ml (7fl oz) game stock

100ml (3½fl oz) port

1tbsp redcurrant jelly


METHOD

Preheat the oven to 140°C/fan 120°C/gas 2. Place a grill rack in a roasting tin and sit the duck, breast-side down, on the rack. Remove the skin from 2 oranges and put it into the cavity of the duck. Roast in the preheated oven for 2½ hours. Turn the duck over so the breast is on top and return to the oven for a further 2½ hours. Increase the heat to 200°C/fan 180°C /gas 6 and roast the duck for 15 minutes to crisp the skin. Remove from the tin and cover. To make the sauce, skim off the fat from the roasting tin and place in a jug. Put 3tbsp of the fat (discarding the rest) in a saucepan over a high heat. Add the flour and whisk to combine. Slowly whisk in the stock, port and the juices left in the tin and from the rested joint, and whisk over a high heat until boiling and thickened. Squeeze the juice from one peeled orange and add to the saucepan with the jelly. Season with salt and pepper, bring to the boil and simmer for a few minutes. Segment the other peeled orange and chop finely. Add to the sauce. Carve the duck and serve with the hot sauce. You can use the remaining fruit for garnish, as pictured above.

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