Anatra All Arancia
(Duck with orange)
from Italian Traditional Food

Anatra all'Aracia is a timeless classic

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Anatra all'Arancia or duck with orange may be primarily associated with France but it is also a very popular dish in Italy. Try making Anatra all'Arancia for your next festive occasion.

Serves: 6

Ingredients:

4 lb duck
3 oranges
2 oz butter
salt and pepper
1/4 pint stock
1 wineglass red wine
2 tablespoons redcurrant jelly
watercress (to garnish)

Ingredients for 1/2 pint demi-glace sauce:

3 tablespoons oil
1 small onion (finely diced)
1 small carrot (finely diced)
1/2 stick of celery (finely diced)
1 tablespoon flour
1 pint brown stock
1 teaspoon tomato puree
1 button mushroom (finely chopped)
bouquet garni

Method:

1. Place the thinly pared rind of 1 orange inside the duck with a good nut of butter and seasoning.

2. Spread remaining butter over the breast.

3. Truss the duck and place it in a roasting tin with the stock.

4. Roast in a moderately hot oven at 400F (200C) or Gas Mark 6, for 15 minutes per lb and 15 minutes over, basting and turning the duck from time to time.

5. Meanwhile, prepare the oranges for the garnish.

6. Cut the oranges into segments, removing all the pith and membranes. Reserve any juice.

To prepare demi-glace sauce:

1. Heat a small pan.

2. Put in the oil.

3. Add the diced vegetables.

4. Cook together on a low heat until the vegetables are barely coloured.

5. Stir in the flour and cook slowly, stirring occasionally, until it is a russet-brown.

6. Draw pan aside.

7. Cool mixture a little, and add 3/4 pint of cold brown stock and the remaining ingredients.

8. Season and bring sauce to the boil, half cover the pan and cook sauce gently for 35 - 40 minutes, skimming it when necessary.

9. Add half the remaining stock to the pan, bring it to the boil and skim; simmer for 5 minutes. Repeat this process with the remaining stock, then strain sauce, return it to a clean pan and cook until syrupy.

10. Remove the duck from the roasting tin and keep hot on a serving dish.

11. Tip off the fat from the roasting tin, leave the sediment behind, then add wine and orange juice; boil up well.

12. Strain into demi-glace sauce, add redcurrant jelly and simmer until it is a syrupy consistency.

13. Adjust seasoning.

14. Spoon a little sauce over the duck.

15. Garnish duck with the watercress at one end and with orange segments at the other.

16. Serve the remaining sauce separately.

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