From Chicken the best ever recipe collection
1 whole roasting duck, approximately 2kg
1/2 cup caster sugar
6 tablespoons white wine vinegar,
1/2 cup grand marnier
salt and freshly ground black pepper,
orange slices to garnish.
Preheat the oven to 150 degrees. Trim off the excess fat and skin from the duck and prick the skin all over with a fork. Season the duck inside and out with salt and pepper; secure the legs with cooking string.
Place the duck on a rack in a large roasting tin. Cover tightly with foil and cook in the oven for 1½ hours.
With a vegetable peeler, remove the orange rind in wide strips then slice into thinner strips. Squeeze the juice from the oranges.
In a small heavy-based saucepan mix the vinegar and orange juice and stir to dissolve. Boil over a high heat, without stirring, until the mixture is rich caramel colour. Remove from the heat and carefully add the orange juice, pouring it down the side of the pan. Swirl the pan to blend, bring back to the boil and add the orange rind and liquor. Simmer for 2 – 3 minutes.
Remove the duck from the oven and pour off all the fat. Raise the oven temperature to 200?C/400?F/Gas 6. Return the duck to the oven and continue to roast, uncovered for 25-30 minutes, basting frequently with the sauce, until the duck is brown and juice runs clear when the thickest part of the thigh is pierced with a knife or skewer.
Pour the juices from the duck cavity into the tin and transfer the bird to a carving board. Cover with foil, and let rest for 10 minutes before carving.
Pour the roasting juices into the saucepan with the remaining caramel mixture, skim off the fat and simmer gently. Serve the duck garnished with watercress and orange slices, and accompanied by the sauce.