So this is quite a classic recipe and has a lot to live up to! I’ve only ever cooked duck once and have to say I didn’t love it. I’ve eaten it a few times since and was nice, so this was a bit of a challenge for me!
I set off to the butcher with the intention of buying a whole duck and attempting to joint it myself. They didn’t have a whole duck; would’ve ordered one but I had myself set on this recipe today. After explaining what I wanted to make the butcher talked me into buying two breasts!! He told me that once jointed there isn’t much meat on the rest of the duck and as I was making duck and orange I’d be better off just using the breast. So I took his advise. The recipe is for four so as I was only using two breasts I halved all the other ingredients.
I’ve watched a lot of duck being cooked and know the idea is to cook skin side done to render all the fat off, so that’s what I did. So then this goes in the oven which made me start to think I should remove the fat?? Would it not just go all soggy in the oven?? After an hour it wasn’t looking the prettiest!
So now I was thinking am I meant to pour the sauce over the duck? The sauce did not look good at all! It’s just so greasy looking. So I removed the duck and served that with the orange pieces.
However as I don’t like to waste food I fished out the veg from the sauce and served them with the duck. We also just had some mashed potato, which I had thought I’d be using to mop up all the lovely orangey sauce!
The duck itself was lovely and tender, but the skin layer was a it greasy so I cut that off. The duck and the orange segments together is really lovely; the rind wasn’t quite as pleasant though. The veg that I’d saved from the sauce was actually delicious and made me think maybe I should’ve poured more of the sauce over??
Again it’s not the most attractive plate of food but yet again it was really tasty, I only wish I’d added more orange segments.
Would I make this again? Yes I would, I’d remove the fat, use more sauce and more orange segments