Italian Meat - Poultry and Game Recipes - Lemon Duckling (Anatroccolo al Limone) Recipe

Ingredients

• 1.75 kg/4 lb oven-ready duckling

• 2 lemons, sliced

• Salt and freshly ground black pepper

• Grated rind and juice of 1 orange

• 50 g/2 oz/1/4 cup sugar

• 5 ml/1 tsp ground cinnamon

• 5 ml/1 tsp chopped fresh oregano

• 5 ml/1 tsp chopped fresh sage

• 60 ml/4 tbsp Marsala

---

Method:

1. Season the duck and stuff with three quarters of the lemon slices.

2. Prick the duck breast with a sharp knife and put on a rack in a roasting tin (pan) in a preheated oven at 200°C/400°F/gas mark 6 for 25 minutes.

3. Pour away the excess fat and place the duck in the roasting tin. Place the rind and juice of the orange in a saucepan with the sugar and cinnamon and bring to the boil.

4. Chop the remaining lemon slices and add to the liquid. Simmer until the liquid has reduced by half and stir in the oregano, sage and Marsala.

5. Pour over the duck and return to the oven for 1 hour 30 minutes, basting the duck with the juices every 30 minutes.

6. Remove the duck from the oven and transfer to a warmed serving plate.

7. Skim the fat from the pan juices and boil the sauce rapidly to reduce. Serve separately.