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Roast Duck with Blood Orange and Chocolate Sauce

Ingredients

For 4 to 6 servings:

For the meat
2kg duck
1/2 orange
1/2 lemon
20g Henry Langdon Roasted Spices Sea Salt Rub


For the sauce
200ml Freshstock chicken stock
250ml blood orange juice
50g sugar
50ml cream
30g Lindt chilli dark chocolate 
30ml vinegar
30ml Grand Marnier 
Sea salt and freshly cracked pepper

Cooking Method

For the meat

  1. Rub duck all over with orange and lemon. Then stuff both orange and lemon into the cavity.
     
  2. Season the duck with Roasted Spices Sea Salt Rub by Henry Langdon. 
     
  3. Roast the duck on the rotisserie at 220°C for approximately 30 to 35 minutes. 


For the sauce

  1. Caramelise sugar on pan then pour in vinegar to deglaze.
     
  2. Add in dark chocolate, blood orange juice and chicken stock.
     
  3. Reduce until slightly thickened. 
     
  4. Season with salt and pepper, Grand Marnier and cream to thicken. 


Recipe by Chef Jeremy Choo & La Galerie De Dietrich

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