F&W pick: Slow-roasted duck with blood orange sauce
Author: Trevis L Gleason
Photographer: Joanne Murphy
The Collins Press, €24.99
Dingle has long been a foodie destination, and now we can all enjoy a taste of the Wild Atlantic Way at home with this compilation of recipes celebrating the chefs of Dingle and their food. Dingle Dinners offers up feel-good recipes like roast duck with all the trimmings, smoked mackerel pâté, fuchsia shortbread and Dingle Gin lemon crud. The book also celebrates the local producers and chefs of the area, to give a real feel for what makes this foodie town so special.
Slow-roasted duck with blood orange sauce
Recipe by John Moriarty, Lord Bakers
- 3 ducks, cut in half
- 8 blood oranges, zest and juice (reserve the squeezed halves)
- 3 tablespoons coarse sea salt
- 12 sprigs fresh thyme
- 100g dark brown sugar
- 2 tablespoons rice wine vinegar
- 750ml rich duck or chicken stock
- Preheat the oven to 180°C/gas mark 4.
- Rub duck halves all over with squeezed orange halves, then rub salt and 1 teaspoon of the zest into the skin and underside of each duck half. Quarter spent oranges. Place each duck half, skin side up, on wire racks set over deep baking trays. Place four squeezed orange quarters and two sprigs of thyme under each duck half.
- Put into the oven and immediately turn the temperature down to 170°C/gas mark 3. Roast for 1 hour and 45 minutes, turning and rotating pans (front to back and top to bottom) at about the halfway point.
- Allow ducks to rest, tented with foil, while you make the sauce. Strain drippings, skim off the fat and set aside.
- To make the sauce, heat brown sugar and vinegar in a saucepan until caramelised and thick. Add orange juice, defatted drippings plus enough stock to make 1 litre. Simmer and reduce until it reaches the desired thickness. Strain and add orange zest. Reserve 60ml of sauce to serve with vegetables.