Recipes ·
Rosh Hashanah ·
Orange Roast Duck
INGREDIENTS:
- 1 whole duck
- 2 oranges
- Freshly ground salt & black pepper 3/4 cups Brandy
- 200ml red wine
- 1⁄4 cup marmalade, warmed
METHOD:
- Cut the oranges into quarters, and place inside the cavity of the duck and pour brandy over the duck, and in the cavity
- Cook at 220°C for 1 hour. Lower the over to 190°C.
- Pour 200ml of red wine over the duck
- and oranges. Cook for 30 mins Drain the juices.
- Brush marmalade over the entire exterior of the duck.
- Grill until golden.