1 Whole Luv-a-Duck, Duck
Orange Salt Rub
2 tblsp flaked salt
2 blood oranges, zested
1 sml sprig rosemary, finely chopped
¼ tsp black pepper
Blood Orange Sauce
2 zested blood oranges, Juiced
2 blood oranges, thinly sliced
½ cup sugar
½ cup duck stock
2 tblsp verjuice
1 tsp cornflour
1 tblsp water
1 tblsp butter, cubed
1. Rinse the whole duck under running water. Thoroughly pat dry with paper towel inside and out.
2. In a small bowl combine the flaked salt, blood orange zest, rosemary and black pepper. Use the back of a small spoon to blend.
3. Place the duck onto the roasting rack inside the roasting pan and liberally sprinkle the flavoured salt over the duck.
4. Roast the duck in the pre-heated oven 180c for 40 minutes per Kg until golden and juices run clear when tested. Remove duck from oven and allow to rest 10 -15 minutes.
Sauce
Place the blood orange juice, slices, sugar, stock and ver juice into the saucepan and simmer over medium heat 8 minutes. Whisk in the combined cornflour and water and stir until liquid boils. Remove from heat and cool 2 minutes, whisk in the cubed butter.
To Serve
Serve roasted duck with seasonal vegetables and drizzle with Blood Orange sauce.
If blood oranges are not available use sweet navels or valencia oranges. Replace blood orange juice with pomegranate or cranberry juice for a delicious difference.
