Tonight my Around The World journey is a short hop from Luz to Gibraltar. My trip will take me to many exotic far away places, but this evening I wanted some good old UK grub. Hence the stop in a Brit outpost.
Here is a view of what you get on the way in. Hold on to your lunch.
The menu tonight is a starter of cream of chicken soup (tinned).
Followed by a main of duck à l’Orange. The French claim this is French. The Italians claim the French stole the recipe from them. I just think of it as late 1970s or early 1980s Brit, supposedly ‘posh’. Tonight is nostalgia night.
The single trick with respect to the duck in this particular recipe is to dust it with paprika before cooking it.
Onward to the orange sauce, which is also simple. Some fresh squeezed orange juice, some chicken stock, a fair dollop of marmalade. Try reducing it first, but if it is too thin, try a little cornstarch.
Serve with whatever you fancy. I am having roast potatoes cooked in duck fat accompanied by carrot and swede mash.