Aiguillettes of Duckling with Oranges

Aiguillettes de Caneton aux Oranges


Roast a duck for twenty minutes, keeping it well basted while cooking. Then take off the breast and cut in nice neat slices; arrange these on a potato border and serve Bigarade sauce over the fillets with a compote of oranges in the centre.

Compote of Oranges

Peel the oranges, divide them into their natural divisions, remove the pips and skin, and warm over boiling water between two plates adding a pinch of castor sugar if required.