30 mins
Ingredients for Crispy Duck with Grape Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Crispy Duck with Grape Sauce
- Sprinkle the duck portions with salt and place them on a roasting rack in a roasting tin. Cook in a preheated hot oven at Mk 8 - 450ºF - 230ºC for for 20-25 minutes.
- Meanwhile, cut the grapes in half and remove the seeds. Blend the arrowroot with the orange juice in a small pan, bring to the boil and stir in the grapes. Cut the orange into thin slices about one-eighth inch (3mm) thick. When cooked, arrange the duck onto a warmed serving dish and pour the sauce over. Decorate around the serving dish with the orange slices.
GRAHAM'S HOT TIP:
To avoid preservatives, you may prefer to squeeze the juice from fresh oranges rather than use ready orange juice. If you use ready-made juice, be sure it's pure juice, not the stuff made from concentrates.
Reviews of Crispy Duck with Grape Sauce
March 22 2014 AMAZING! The duck was so moist and tender. I only cooked it for 15 minutes because we both like duck to be very pink. It was the most delicous duck I have every eaten in my life. My husband decided we needed to have it again and again. Thank you Mister Graham for a great recipe. Laura (3 reviews) |
September 24 2013 I used fresh duck from husband's recent hunt so my duck breasts were still whole with rib bones attached. But followed the recipe otherwise. I allowed duck to rest for about 5 minutes after cooking. It was then very easy to cut breast halves off the bones and slice. My husband was amazed. This is a great, tasty recipe and so simple. Penny (2 reviews) |
What To Eat Tonight
These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.
These are the recipes that our editors have branded as being Top Choice. Perfect for one of many different reason, but always perfect!
Stir-fried foods are a great way to get a meal together quickly and, with our range of recipes, you need never be stuck for ideas again.
Other Duck Recipes
The French are quite partial to eating duck, and with good reason - they cook it extremely well.
Confit de Canard (Duck Confit) is one of our absolute favourites and, whenever we serve it to non-French guests, they fall in love with it too.
Escalopes of Foie Gras with Dates and Pears relies on the rich, buttery, and delicate falvours of fresh (uncooked) foie gras.