Slow-Roasted Duck with Bitter Orange Sauce

Crispy on the outside, moist and juicy on the inside - with a perfect bitter orange sauce.


1 duck, cleaned and washed

2/3 cup bitter orange preserves (or orange marmelade)

1 orange

Pinch cayenne

More oranges for garnish

      The Recipe

Preheat oven to 300 degrees F.  Place duck on a roasting pan with a rack (or you can use a large roasting pan with a cookie cooling rack on the bottom).  With a small, sharp knife, cut about 15 slits all over the top of the skin, trying not to pierce the meat.

Slow roast in oven 4 hours, uncovered.  After the first two hours, cut slits all over the top again (this will cause the fat to drain).  After the third hour, salt and pepper the duck.

Meanwhile, make bitter orange sauce:  In a small saucepan, mix together 2/3 cup bitter orange preserves, the juice of one orange and a pinch of cayenne.  Simmer over low flame, stirring, until melted and hot.

Remove duck to serving platter, pour bitter orange sauce all over and garnish platter with orange slices.  Serves 2 - 4.



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