Duck à l’orange recipe | Gourmet Traveller

Ingredients

• 1 whole duck (2kg)
• 250 gm caster sugar
• 250 ml (1 cup) fresh orange juice, strained
• 1 orange, rind peeled and segmented
• Orange sauce
• 2 tbsp Cognac
• 2 tbsp white wine vinegar
• 250 ml (1 cup) beef jus (see note)
• Salad
• 1 orange, zested and juiced
• 2 tbsp each white wine vinegar and extra-virgin olive oil
• 1 tbsp finely chopped thyme
• 40 gm baby mâche (see note)
• 2 small pears, thinly sliced lengthways
• 2 golden shallots, shaved
• Picked frisée, to serve