Our grannies can cook! And bake! And make the most delicious dishes that became the very taste of childhood. These gastronomical memories are so precious that they deserve to passed onto the next generation.
To help you continue to Eat Right, Sleep Tight we provide you with some classic recipes in this series, Grannies’ Tried & Tested. If you have a wonderful family recipe that you would like to share please do so on our Sealy Facebook page.
This month we feature NANA'S DUCK A L'ORANGE
My favourite part of the original recipe reads: 'If using home-grown ducks it may be necessary to casserole them slightly'... here's to the tough farmer's wives who have grown into tough old ducks themselves!
For the roasts
- One or two ducks (depends on duck's size)
- Unpeeled oranges
- Bread crumbs
For the sauce
- 2 Tablespoons brown sugar
- 1 teaspoon margerine
- 2 cups apple jelly jam
- 2 cups fresh orange juice
- half a cup of fresh lemon juice
- a little lemon rind
- 1 cup of Old Brown Sherry
- 1 Tablespoon instant beef stock
- salt & pepper to taste
For the roast duck
- Make a stuffing by rubbing the bread crumbs. herbs and chopped onion together.
- Slice the orange in half and place inside each duck.
- Fill the remaining space with the stuffing.
- Roast the ducks in a normal manner until the meat is cooked.
- Allow to cool.
- Remove the stuffing and the oranges and discard.
- Cut into portions (normally half a duck is one portion) and arrange as desired.
For the sauce
- In a saucepan over low heat dissolve the brown sugar with a little margerine to make a caramel.
- Add the apple jelly, lemon juice and lemon rind.
- Once mixed, add the sherry, beef stock and salt and pepper.
- Stir the mixture until it reaches a good sticky consistency.
- Pour over the duck portions and garnish with orange slices and cherries.
*Tip! If your a l'orange sauce does not thicken, add 2 teaspoons cornflour with a little water to make a paste. Add this to the sauce and stir until it thickens.
**Click here for more tips on how to break a duck down.