Braised Norfolk duck, orange sauce, red cabbage and chestnuts, roast butter potato – by Mark Gregory

11 September 2006
Braised Norfolk duck, orange sauce, red cabbage and chestnuts, roast butter potato – by Mark Gregory


(serves four)

2 Norfolk duck crowns from 2kg birds
Orange juice for deglazing
500ml orange sauce (enough for 8 portions)
500ml brown chicken stock (enough for 8 portions)
2tsp orange zest confit
1 blood orange cut into segments
1tbs cold unsalted butter

For the garnish
4 chestnut tartlettes
400g braised red cabbage
4 fondant potatoes


Cut duck crowns in half lengthways along the breastbone then make five incisions through the fat along each breast. Place into a hot frying pan skin side down, to render fat.

When skin is well browned and the fat rendered turn over breasts to brown the other sides. Place crowns into a braising pan drain off the fat and deglaze the frying pan with a little fresh orange juice. Pour the juices from the deglazed frying pan along with both the orange sauce and chicken stock into the braising pan, sufficient to half-cover the ducks. Cover with a lid and place into a moderate oven at 175ºC for about 90 minutes, or until the meat falls away from the bone when pushed with the back of a spoon.

When the ducks are properly braised, carefully remove them to a flat tray, pour the remaining sauce into a saucepan, reduce to a sauce consistency and thicken with a little butter. Season with salt and milled pepper. Before serving the duck brush skins with a little sauce and place under a hot grill to set. Repeat two to three times until breasts are glazed. Then carefully remove wing bones by twisting them.

To serve, place hot cabbage on to warmed plates top each with a braised duck breast. Garnish with roast butter potatoes, chestnut tarts and a sauce boat of more sauce.

Mark Gregory

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