This dish is about getting as much orange flavour into the duck as possible. The orange salt can be made ahead of time - it keeps for ages in an airtight jar. Use it to season roast meats, winter soups and braises.
- 1 duck (about 2.3kg)
- For drizzling: olive oil
- 1.5 kg King Edward potatoes, scrubbed and coarsely chopped
- 3 tbsp duck fat
- 250 ml chicken stock (1 cup)
- 150 ml freshly squeezed orange juice
- 1 tbsp brandy or Cognac
- 2 oranges, segmented, plus finely grated rind of 1 orange
- Thinly peeled rind of 2 oranges
- 40 gm sea salt flakes (⅓ cup)
- 1For orange salt, preheat oven to 100C. Place orange rind on a wire rack placed over an oven tray and bake until rind is dried and crisp (2½-3 hours). Cool, then finely grind in a spice grinder or mortar and pestle. Add salt and grind to combine. Set aside.
- 2Increase oven to 180C. Rinse cavity of duck under cold running water and pat dry with absorbent paper. Drizzle with a little oil and season skin and cavity with orange salt. Place duck on a wire rack placed over a roasting pan and roast until skin is golden (1 hour).
- 3Meanwhile, combine potato and duck fat in a separate roasting pan, season to taste and roast until golden and crisp (1 hour). Remove from oven and set aside.
- 4Reduce oven to 150C and roast duck until flesh is tender when pierced with a knife (1½ hours). Return potatoes to oven for last 15 minutes of cooking to warm through.
- 5Meanwhile, boil chicken stock and orange juice in a saucepan over high heat until reduced by half (8-10 minutes), add brandy and ignite with a match (be careful of flames). Stir in orange segments and rind and season to taste. Spoon over hot duck and potatoes and serve with extra orange salt.
Drink Suggestion: Spicy red Côtes du Rhône or McLaren Vale grenache blend. Drink suggestion by Max Allen