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Microwave Duck à l'Orange
Microwave Duck à l'Orange is a modern British recipe (based on a French original) for a classic dish of duck that's microwave cooked and served with an orange sauce prepared with the duck cooking juices that is also prepared in the microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Duck à l'Orange.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Sauce RecipesFowl RecipesBritish Recipes
Microwave Duck à l'Orange: A British recipe (based on a French original) for a classic dish of duck that's microwave cooked and served with an orange sauce prepared with the duck cooking juices that is also prepared in the microwave.
Ingredients:
1 oven-ready duck (about 2kg), trussed
1 orange, peeled (remove all the pith) and slice into segments
salt and freshly-ground black pepper, to taste
For the Sauce:
freshly-grated zest of 1 orange
juice of 3 oranges
15g cornflour (cornstarch)
1 tbsp runny honey
To Garnish:
slices of orange
sprigs of
watercress
Method:
Remove any giblets from the duck (make pâté with these, or freeze for later use). Wash the bird, season inside and out with salt and black pepper then prick the skin all over with the tines of a fork). Stuff the neck of the bird with the orange segments and secure in place. Cover the tips of the bird's wings, its tail and the ends of the legs with foil then place in a roasting bag. Stand on a microwave-safe trivet (or an upturned saucer or bacon rack) with the breast downwards, and secure the open end of the bag loosely with foil.
Place in your microwave (1200W) and coon on high power for 8 minutes. Drain any juices from the bag (reserve these) then turn the duck over (still in its bag), return to the microwave and cook on high power for a further 8 to 12 minutes, or until cooked through. At this point, remove the bird from the microwave. Take out of the bag, cover all over with kitchen foil and set aside to rest for 10 minutes.
In the meantime prepare the sauce. Combine the orange zest, orange juice, cornflour and honey in a microwave safe bowl. Whisk until smooth then make up to 300ml with the reserved duck cooking juices. Cover with clingfilm (plastic wrap), snip a hole in the top then place in your microwave (1200W) and cook on high power for 2 minutes, stirring half way through.
If you want the skin on your duck to be crispy then place under a hot grill for a few minutes, turning to brown both sides. Serve the duck garnished with slices of orange and sprigs of watercress and accompany with the orange sauce.
