Sauté the onions in a little butter, orange zest salt and pepper until cooked. In a small bowl mix the honey, brown sugar, garlic, orange juice and coat duck with it. Place duck in a baking tray with onions, chicken stock and white wine, cover with foil and cook for 1 ½ hours in hot oven. Uncover and baste duck, and cook for further 15 minutes till brown. For the Chamberlain sauce mix all ingredients together, heat up and serve. Serve the duck on a bed of mashed potatoes, chamberlain sauce and decorate with some slices of oranges.
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