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Duck & Orange Sauce With Silverbeet & Potato Smash (Read 77 times)
 
Jan 11th, 2020 at 10:07am

Derek   Offline
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I am rather partial to a nice bit of duck and while this recipe would suit cooking in camp ovens the current bushfire season and fire bans meant it had to be cooked inside.

Whole duck is very simple to cook.  For this one I removed the wing tips and tail and excess fat around the gut area then tied the legs together.

Pricked the skin all over with a carving fork, sprinkled it with salt and pepper then into a hot oven at around 190 degrees on a trivet breast side down for 45 minutes.  Turn it over and cook for a further 45 minutes.  This resulted in a well cooked duck with a nice crispy skin.

The duck was rested for 20 minutes then brushed over with the orange sauce prior to serving.

...

While the duck is resting make the sauce.  In a small pot place 3/4 cup fresh orange juice, 1 tablespoon butter, 2 teaspoons orange zest, 3/4 cup brown sugar and a few thin slices of orange without the skin.

Bring to the boil stirring regularly then simmer for ten minutes or so until it thickens to a nice sauce.

For the silverbeet and potato smash strip the green from the silverbeet stalks and chop the green part.  Keep the white stalks for something else  Peel three large potatoes and boil in salted water until tender.

While the potatoes are cooking drop the silverbeet into the water and cook for a couple of minutes then remove with tongs.

In a pot cook two chopped cloves of garlic in a couple of tablespoons of olive oil until fragrant then add the silverbeet and toss until heated through and coated in the oil and garlic.

Roughly chop the potatoes and add to the spinach and toss to mix.  Add a good grating of fresh parmisan cheese and stir through.  Grate over some lemon zest to serve.

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There you have it. A Cordon Bleu quality dinner

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To serve place a pile of the smash on the plate, top with a quarter of the duck and spoon over the orange sauce.

...
 

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Reply #1 - Jan 11th, 2020 at 8:02pm

Derek   Offline
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Lockyer Valley, Queensland, Australia

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Leftovers tonight. 

Front quarter of the duck heated under the grill.  Smash formed into patties and fried.

Was very nice.

...
 

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Reply #2 - Jan 11th, 2020 at 9:04pm

Kevvie   Offline
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Beenleigh, Queensland, Australia

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Hi Derek
Looks like you and Maggie had two great meals. :-
regards Kev
 
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