I’m not mad about pink duck either, unless it’s a pan-fried breast. I’d much rather roast until the skin is crisp but the interior still moist and succulent.
The cliche accompaniment to duck is orange sauce but those old-timers really knew what they were doing – it works! This one works even better IMO.
juice of half a grapefruit, a whole orange and a lime
2 scallions, chopped fine
1 small nugget of fresh ginger, chopped fine
small knob of butter
1 tsp plain flour
small glass of brandy
approx 1 tbsp palm sugar or honey
Preheat the oven to 240 deg. C
Make sure the skin of the duck is dry (I usually sear it quickly with a blow torch). Grind sea salt in a pestle and mortar and rub into the skin. Roast the duck on a trivet over a roasting tiin in the oven, (saving the fat for subsequently roasting or frying potatoes). I have a rotary spit on my oven so I’d normally roast the duck on that. Roasting time approzx 1hr 15 mins depending on the weight of the duck.
Fry the knob of butter and the flour together, along with the scallions and ginger, until the flour is absorbed and turns to a light brown. Add a little of the duck fat and stir to absorb. Deglaze with the brandy and add the citrus juice. Simmer for 5 minutes, then strain. Return to heat, adjust for preferred sweetness with the palm sugar and boil to reduce by half.
I serve the duck with roasted mixed vegetables and a bubble and squeak made by pan-frying sliced savoy cabbage in oil and butter, then adding seasoned mashed potatoes. Spread the mixture out to cover the pan, then after a couple of minutes scrape the bottom and stir in the browned bits and repeat.