Members' Recipes Archive

December 2007
Braised Duck with Oranges
Jane Suthering

Braised Duck with Oranges

By: Jane Suthering

Serves: 4

Jane Suthering is an author, food stylist and consultant and has recently been appointed President of The Guild of Food Writers. She has worked with many well-known chefs and her latest books have been in
collaboration with Guild of Food Writers member, Antony Worrall Thompson. Jane contributes recipes to the quarterly Kew magazine - which is where this one was originally published.

Based on a traditional Spanish recipe, this dish is perfect for the winter months, or as an alternative to Christmas turkey. Choose leg or breast portions, or joint a whole duck yourself, removing excess fat and rendering it in the oven to give you a generous bowlful of duck fat - perfect for cooking roast potatoes.


1 duck, jointed and excess fat removed (or use 4 duck legs or breast portions)
1 onion, chopped
2 sprigs rosemary
2 sprigs thyme
1 cinnamon stick
1 tsp ground coriander
1 tbsp Demerara sugar or honey
2 large oranges, preferably thin-skinned
1 glass (120ml) fino sherry
50g pitted green olives, chopped
salt and freshly ground black pepper


1. Set a flameproof casserole, or large frying pan over high heat and add the duck pieces. Brown well on all sides then remove the duck portions and pour off all the duck fat they have produced. (Strain when cool and store in the fridge.)
2. Add the onion to the pan and allow to soften without browning then add the herbs, spices and sugar. Return the duck to the pan, pour in the sherry and allow to bubble for one minute, then add the pared zest of the oranges, olives and 1 glass (120ml water). Season lightly. (Note - for a more rustic version of the dish, cut the whole oranges in chunks and add to the pan.)
3. Cover and cook over gentle heat for about 1 1/4 hours until the duck is very tender. Alternatively, cook in the oven at 170C/Gas Mark 3.
4. While the duck is cooking, use a small serrated knife to remove the pith from the oranges. Cut the orange segments from their membrane and add to the duck. Discard the herb stalks and cinnamon stick, season to taste and serve. (Note - if you prefer a thicker sauce then use a little cornflour to thicken.)
5. Traditionally served with rice. However I prefer mash!

© Recipe copyright 2007 Jane Suthering


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