Slow-roast duck with orange from Australian Gourmet Traveller Magazine, July 2012 (page 113) by Rodney Dunn

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Notes about this recipe

  • KarinaFrancis on May 10, 2015

    This was an OK dish. The method for roasting the duck made for a moist and tender bird with golden crisp skin. The sauce was not great, not sure if it was the juice to stock ratio or because I used fresh squeezed orange juice. The sauce was bitter and one dimensional, I had to add lots of sugar, salt, a star anise in a vain attempt to make it work. Wont repeat this one

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