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1
Chop the parsons and preen gland off the duck as they can make your sauce bitter
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2
Cut off both legs and remove the wish bone.
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3
This will give you a crown of duck i.e., two breasts still attached to the bone
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4
Remove the meat from the legs, chop and season, then fry with the cones to give them good colour
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5
Remove the meat and bones from the pan.
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6
Fry the roughly chopped carrot, onion and crushed garlic to give it colour
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7
Once all the vegetables and bones are coloured, drain away excess fat and return everything to the pan.
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8
Add the tomato puree and cook for five minutes before adding a glass of red wine, reducing by half, then add the game or chicken stock.
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9
Bring this to the boil, season and then simmer
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10
Take the juice of an orange and mix with the redcurrant jelly.
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11
This will be your glaze later
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12
Seal and season the duck crown in a pan with a very small amount of hot oil allowing the skin and fat to render down and colour
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13
Place the duck in the oven at 200C for five minutes, then down to 180C for a further 15 minutes.
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14
Five minutes before the end, brush the duck with the glaze two or three times, putting the duck back into the oven each time
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15
Remove the duck from the oven and place it on a plate allowing it to rest for five minutes.
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16
you can cook the duck together longer if you wish it to be more well done, but beware the more you cook it the tougher it will become
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17
Take the tray the duck was cooking on in the oven and place it on the stove top.
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18
Remove any excess fat and add the stock.
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19
Bring it to the boil, washing all the flavour from the bottom of the tray
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20
Strain the now gravy and if need be place it in a sauce pan to reduce further to your required consistency.
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21
Skim any fat from the gravy
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22
Serve the duck with roast potatoes cooked in duck fat, and a selection of vegetables
