Name: Roast Duck Served with Plum Puree and Rich Onion and Sage Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 150 ml (¼ pt) white wine; 50 g (2 oz) caster sugar; 300 ml (½ pt) single cream; 3 × 7.5 cm (3 inch) sprigs fresh sage; 1 stick celery, roughly chopped; 100 g (4 oz) butter; 225 g (8 oz) onion, finely chopped; 1 carrot, roughly chopped; 1 onion, roughly chopped; ½ onion; ½ orange; 1 duck, dressed and weighing about 2.75 kg (6 lb); salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

1 duck, dressed and weighing about 2.75 kg (6 lb)
½ orange

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 230°C/450°F/Gas Mark 8. Make sure the skin of the duck is dry and stuff the cavity with the orange and onion. Place on top of the carrot, onion and celery in a roasting tin, season with salt and pepper and

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Roast Duck Served with Plum Puree and Rich Onion and Sage Sauce

Ingredients

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