Duck with Oranges

Ingredients

• 1 duck (about 2 kg, ready to cook)
• Salt
• black pepper (freshly ground)
• 2 tsp Dried thyme
• 400 ml poultry stock
• 4 small oranges
• 2 tbsp honey
• 200 ml orange juice
• 20 ml Grand Marnier

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat. Wash the duck, pat dry, season inside and out with salt and pepper, fill the cavity with thyme, place in a large roasting pan and roast in the preheated oven for about 1.5 hours, gradually adding stock as it cooks. Peel the oranges and cut into wedges. Mix honey with a little water; brush the duck with this mixture 10 minutes before the end of cooking and add orange wedges to the pan. Remove the finished duck from the oven. Reduce the sauce by draining excess fat, strain through a sieve, then bring to a boil with orange juice and Grand Marnier, letting it reduce slightly. Season with salt and pepper.

2. 2.

   Arrange the duck on top of the oranges and pour the sauce over it on a serving platter before serving.