Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
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Serves 2-3
Preparation time
Cooking time 2 hours
Preheat the oven to 150 C, 300 F, Gas 2

INGREDIENTS

  • 1 whole roasting duck, approximately 2kg
  • 2 oranges,
  • 6 tablespoons white wine vinegar,
  • salt and freshly ground black pepper,
  • orange slices to garnish.

Trim off the excess fat and skin from the duck and prick the skin all over with a fork.  Season the duck inside and out with salt and pepper; secure the legs with cooking string.

Place the duck on a rack in a large roasting tin.  Cover tightly with foil and cook in the oven for 1½ hours.

With a vegetable peeler, remove the orange rind in wide strips then slice into thinner strips.  Squeeze the juice from the oranges.

In a small heavy-based saucepan mix the vinegar and orange juice; bring to the boil and add the orange rind and simmer for 2-3 minutes.

Remove the duck from the oven and pour off all the fat. Raise the oven temperature to 200?C/400?F/Gas 6. Return the duck to the oven and continue to roast, uncovered for 25-30 minutes, basting frequently with the sauce, until the duck is brown and juice runs clear when the thickest part  of the thigh is pierced with a knife or skewer.

When cooked, remove from the oven, cover with foil, and let rest for 10 minutes before carving.

Serve the duck garnished with orange slices.