Ingredients
1 duck weighing about 5 lb (2.3 kg)
THE SAUCE
130g powdered sugar
120g butter, softened
60ml orange juice
1 tsp cornstarch
2 medium eggs, yolks only
Method
- Preheat the oven to about 200°C (400°F, gas mark 6)
- Set aside the the duck giblets. Cut the duck in half by cutting either side of the backbone and through the breastbone.
-
Then cut each half between the leg and breast to make four portions.
- Prick the skin of the portions several times with a metal skewer and then place them on a roasting rack in a roasting tin. Roast the duck portions for 1 hour.
-
For the sauce:
Combine all the ingredients in a saucepan and heat over a low heat. Cook for approx.10 minutes stirring constantly until the sauce is of a good consistency.
