Roast Duck with Orange Salad

Succulent duck roasted with a coating of honey, stuffed with celery, onions and herbs, and served with an orange salad (Serves 4, hot)


1 duck, 3-4 pounds
2 onions
4 stalks celery
1 oz butter
1 tablespoon chopped parsley and thyme
1 orange
2-3 tablespoons oil
2-3 tablespoons melted honey
4 oranges
¼ teaspoon salt
¼ teaspoon sugar
½ teaspoon freshly ground black pepper
3 tablespoons salad oil
2 tablespoons lemon juice
½ pint red wine
½ pint chicken stock

Pre-heat oven to 400°F


1 Slice onions and celery, cook for a few minutes in a little butter, and mix in herbs and seasoning, including grated rind of half an orange and the juice of a whole. Rub skin of duck with butter and season.

2. Heat oil in roasting pan. When hot, add duck and baste with hot oil. Roast for 20 minutes per pound, basting every 15 minutes. During the last half hour, baste with melted honey. The honey produces a marvelous shiny brown skin.

3. Meanwhile, prepare the orange salad: Remove thin orange skin from one orange with a peeler, cut into match like sherds. Boil for 3 minutes in water, drain, refresh under cold tap to restore color, leave to dry. With a sharp serrated knife, remove pith and skin from oranges and cut in thin slices, place in overlapping circles in glass dish. Mix salt, sugar and pepper with oil, then add lemon juice. Spoon dressing over oranges and sprinkle orange shreds over top. Chill in refrigerator.

4. When duck is cooked, remove from oven and keep warm on serving dish. Pour off excess fat, and pour red wine and stock into roasting pan. Bring to boil, and cook until well flavored. Add seasoning. The gravy may be too sweet because of the honey, so a little lemon juice may be added.

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