Duck L'orange sauce (simple)

[Mira O'Halloran]

After much searching for an easy duck l'orange I gave up, and I made my own from four simple ingredients:

1 jar mango chutney (355g or 12.50oz)
4 large oranges
1 large lemon
a splash of balsamic vinegar (dark or white)

Grate the rind of the lemon and oranges into a saucepan.
Peel the lemon and oranges, remove the seeds, pull the segments apart.
Turn the heat on to low
Using a hand held blender, puree the citrus mix, then using a wide strainer (I used the spiral pasta strainer) strain the large pieces of skin and pith out.
Add the chutney, and the vinegar, simmer.
Leave to simmer for about 5 minutes.

Goes well on duck, and chicken.

[Rook]

We usually end up seasoning our roast chickens about the same. When we finally get around to buying a duck, this will be a nice change of pace.

[Mira O'Halloran]

I tried duck for the first time yesterday - have decided that, while it's flavoursome, it has a pathetic amount of meat on it, therefore i'm back to chicken (or my favourite, venision) for the time being.

[Rook]

But the meat is so tasty. It's worth it as a treat.