I love roast duck, but it isn’t something I want to eat frequently because it is rich meat.
It is so rich that it needs something to balance the richness and citrus does that brilliantly.
Roasting a duck will produce a lot of fat and that is good because potatoes roasted in duck fat are just gorgeous.
To prepare the duck, stab it all over with a fork and rub salt into the skin.
Roast the bird in a Gas Mark 6/180C oven for about two hours on a rack, pouring off the duck fat as it accumulates.
Roast par-boiled potatoes in the fat until they are golden.
I like a roast duck to be well done, even the breast. The fat stops it from drying out and you get lots of lovely crisp skin.
The sauce I made was based on a light stock made from the bird’s giblets, strained and warmed through with orange and lime juice, a splash of Grand Marnier and some orange zest, thickened slightly with a little cornflour paste. You could use beurre manié but there is enough fat already without adding more butter.
The accompaniments can be anything green, kale would be OK, or green beans but I used mangetout.
The ideal wine here is a Bordeaux red, in my opinion.