Roast Seville Orange-glazed Duck with Port Wine Sauce

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fiona-anne

Roast Seville Orange-glazed Duck with Port Wine Sauce

Hello, I would like to make this dish in the AGA could you help me with conversion times and temperatures. Also, would it be possible to make it in advance and keep it warm as I am making it for a dinner party and don't want to be in the kitchen carving when I am with my guests. Thank you.

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Lindsey, Food Editor

For fiona-anne

Hello fiona-anne,

I don’t test recipes in an Aga so my advice is limited but assuming you have a very hot roasting oven and a baking oven, which is set to 180C I would start the recipe in the hot oven then move it to the baking oven.

I wouldn’t choose this recipe if you want to avoid carving whilst your guests are at the table because if you carve it ahead the meat will start to to dry out.

I would do confit of Duck (in the simmering oven) as it can all be made ahead, then reheated (in the roasting oven) and quickly served. With the same marmalade sauce if you prefer.

http://www.deliaonline.com/recipes/cuisine/european/french/confit-of-duck-with-port-and-sour-cherry-sauce.html

Best wishes

Lindsey

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fiona-anne

Roast Seville Orange-glazed Duck with Port Wine Sauce

Dear Lindsay,

Thank you for your quick reply. I have bought 3 ducks already (12 coming for dinner)and the rest of the ingredients for the Roast Seville Orange-glazed Duck with Port Wine Sauce! Therefore, could I joint the ducks beforehand and then follow your recipe for confit and then make the port wine sauce instead of the Port & Sour Cherry Sauce? I am not sure I will be able to find sour cherries in time.

Kind regards,
Fiona-Anne

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Lindsey, Food Editor

For Fiona-Anne

Hello Fiona-Anne,

I would roast the ducks a bit ahead for the 2 1/4 hours. Prepare the glaze.

Then remove the ducks from the oven and put them in another roasting tin and make the sauce and transfer it to a saucepan and add the marmalade and port to it ready to heat up later.

Then you can either ….

20 minutes before dinner glaze the whole ducks and put them back in for 30 minutes, remove for 5 minutes then carve and serve.

Or …..

If you really don’t want to carve to order you could roast them for the same time then rest them 20 minutes then cut the joints and arrange them in a roasting tin then just before you ask the guests to sit (assuming they are having a starter), glaze them and roast them for 15 – 20 minutes then serve

Obviously I haven’t tested this but it is what I would do myself.

Good luck

Lindsey

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fiona-anne

Roast Seville Orange-glazed Duck with Port Wine Sauce

Dear Lindsey,

Thank you so much for your help. I will go with Plan B and let you know how it goes.

I am a huge fan of Delia's but have never used deliaonline, however, I will do in the future. I have been greatly impressed especially over the response times - thank you!

Kind regards,
Fiona-anne

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Lindsey, Food Editor

For Fiona-Anne

Hello Fiona-Anne,

It’s a pleasure.

I hope the dinner is a great success.

Lindsey

 
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