1 teaspoon chicken stock powder mixed with ¼ cup water
For the orange sauce
½ cup brown sugar
½ cup red wine vinegar
3 star anise
½ cinnamon stick
1 cup chicken stock
3 strips orange zest — peeled with a vegetable peeler
Juice of 1 orange
1 tablespoon cornflour (optional)
1 tablespoon water (optional)
For the roasted whole duck with stuffing, duck fat potatoes & orange sauce
To make the Apricot Stuffing, melt the butter in a medium saucepan, add the onion and sauté gently until translucent. Add the garlic, apricots, pistachios and mixed herbs and cook for 1 minute.
Mix in the breadcrumbs, egg and as much of the stock as you need to make a nice moist stuffing.
Preheat the oven to 150°C (130°C fan bake).
Wash the duck inside and out and dry with paper towels. Fill the cavity with stuffing and tie the
legs together. Season with salt and pepper. Place in a roasting dish and roast for 1 hour.
Cut the potatoes into even pieces. Arrange around the duck, baste with duck fat from the dish and season with salt and pepper. Roast for another 2 hours.
Remove from the oven, cover with foil and leave to rest for 10 minutes.
To make the Orange Sauce, combine the sugar, vinegar, star anise and cinnamon stick in a saucepan. Bring to the boil and simmer for about 5 minutes until syrupy.
Add the stock, orange zest and orange juice and simmer for another 5 minutes. Strain out the star anise, cinnnamon stick and orange zest. If you want the sauce a bit thicker, mix the cornflour and water to make a slurry. Add it to the sauce and simmer until thickened.
Carve the duck and serve with Apricot Stuffing, Orange Sauce and roasted potatoes.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.