We roasted this duck using a method devised by Lucy Waverman. The duck just after it has come out of the oven.
Massage duck with soy sauce and balsamic vinegar. Sprinkle with a generous amount of dried thyme and a little seasalt and pepper.
About half an hour before the duck is done, add chopped onions to the bottom of the pan.
We love to have orange gravy with roast chicken or duck. One of the steps towards that is to zest and juice a couple of navel oranges.
Drain most of duck fat from pan and reserve for making oven roasted potatoes. Put pan over medium heat. Add flour and stir til the flour is encorporated. Then stir in water, orange juice and zest. Stir until it is the right thickness. Add more water if it gets too thick.
We couldn't believe our fortune at finding a bottle of La Dominique 1986 (St Emilion grand cru) hiding in our stash! When we bought it, we paid what we thought was a fortune: $33. Who knows what it would have fetched in January 2008?! And did it stand up? You bet! The wine was still complex and fruity!!
We added the dregs of the wine bottle to the gravy. Sediment, schmediment....
We served the duck with green beans with fresh dill and oven roasted potatoes. And orange gravy - of course. (Yes, we used duck fat to oven roast the potatoes.)
closer look at the duck
closer look at the potatoes
closer look at the green beans with fresh dill
The table is set for a sumptuous feast. Just in case we wouldn't have enough, we served black forest cake after this wonderful roast duck a l'orange.
Lucy Waverman (lucywaverman.com) is the food editor for the LCBO's quarterly magazine Food & Drink. She has also written several cookbooks and writes a weekly article for Canada's national newspaper The Globe and Mail. Some years ago, she wrote the following:
July 2008 We cannot believe will no longer see this wonderful little old friend.