Elisabeth Ayrton

Duck with Orange Sauce

Preparation info

  • Serves

    3

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Richard Dolby served duckling with the juice of a Seville orange in the sauce and the grated rind thrown over at the Thatched House in St James’s in 1830. Sweet oranges, being less bitter, are in general to be preferred.

Ingredients

  • 1 duck, 2½-3 lb. (1¼-1¾ k.)
  • giblets, cooked, with their stock
  • a

Method

Peel and cut an orange into thick slices and place these inside the duck. Remove the inside pith from the orange peel, cut it finely and boil in a cup of water for 10–15 minutes. Roast the duck as in previous recipe and keep hot. Take the liver from the cooked giblets and crush it with the orange peel