This delicious roast duck dinner served with homemade Cointreau gravy will impress all the guests at lunch.
- For the duck
- 1 duck, approximately 2kg (4lb) prepared weight
- 4 level tbsp thin-cut orange marmalade
- 2tbsp Cointreau
- For the gravy
- 2tbsp cornflour
- Few drops of gravy browning, optional
- Salt and freshly ground black pepper
- 2tbsp Cointreau
Set the oven to fairly hot, gas mark 6 or 200°C. Prick the duck all over with a fork and place it on a rack in a roasting tin and sprinkle with a little salt. Roast in the centre of the oven for about 45 mins. Remove the duck from the oven and reduce the oven temperature to moderate, gas mark 4 or 180°C.
Warm the marmalade with the Cointreau until it’s runny, and brush it over the duck. Return the duck to the oven and cook for a further 1-1¼ hrs, basting it occasionally with any remaining marmalade mixture. Cook the duck until the juices run clear when the thickest part is pierced with a skewer. Remove from the oven, transfer it to a warm serving plate, cover with a sheet of foil and keep in a warm place for about 10-15 mins before carving, to allow the meat to ‘rest’.
To make the gravy: Strain the juices from the duck then use a separating jug, or skim off the fat. Make the juices up to 600ml (1 pint) with boiling water. Heat the juices to boiling point in a saucepan. Mix the cornflour with 2tbsp cold water, and gravy browning if using, and then slowly pour into the juices, stirring well to give a smooth gravy.
Season to taste, and stir in the Cointreau just before serving. Keep the gravy hot until serving. (Not suitable for freezing).
Top tip for making Marmalade-roasted duck and gravy
'Resting' the duck (and other meats and poultry) allows the juices to settle and also makes the meat easier to handle