Cheat’s duck à l’orange

Name: Cheat’s duck à l’orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 500 g slow cooked duck leg confit; 15 g unsalted butter; 1 onion, roughly chopped; 1 carrot, roughly chopped; 1 stick celery, roughly chopped; 3 sprig/s thyme; 1 tbsp tomato purée; 2 tbsp plain flour; 125 ml white wine; 200 ml fresh chicken stock; 60 g caster sugar; 45 ml cider vinegar; 3 Cooks' Ingredients Organic Seville Oranges, juice; 2 tbsp thin-cut marmalade

Ready-made duck confit means you can tuck into this French classic in significantly less time, but with no less enthusiasm.

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Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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500g slow cooked duck leg confit
15g unsalted butter
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
3 sprig/s thyme
1 tbsp tomato purée
2 tbsp plain flour
125ml white wine
200ml fresh chicken stock
60g caster sugar
45ml cider vinegar
3 Cooks' Ingredients Organic Seville Oranges, juice
2 tbsp thin-cut marmalade

Preheat the oven to 200ºC, gas mark 6. Empty the duck and liquor into an ovenproof dish and cover with foil; roast for 20 minutes.
Meanwhile, melt the butter in a frying pan over a medium heat. Add the onion, carrot, celery and thyme, season and fry for 10 minutes until softened and lightly coloured. Stir in the tomato purée, then after 1 minute stir in the flour. Stir together to let the flour coat all the vegetables and turn a little golden, then add the white wine. Bring to the boil, then simmer until reduced by ½. Add the chicken stock, sugar, cider vinegar and 200ml Seville orange juice. Bring to the boil, then simmer for 10 minutes until thickened and rich. Add a little more orange juice or water if too thick.
When the duck is cooked, pour the juices from the bottom of the dish into a jug. Spoon off the fat from the top, then add the juices to the orange sauce, using a balloon whisk to emulsify. Strain through a fine mesh sieve into a different pan, then set over a very low heat to keep warm. Stir in the marmalade and taste; season if needed.
To serve, heat the grill to high and finish the duck under the grill until crisp and golden on top (about 5 minutes). Divide the duck between 2 plates with the orange sauce. Some steamed greens make a particularly good accompaniment.

Typical values per serving when made using specific products in recipe