Ingredients
Method
1.Preheat oven at 160°C/140°C fan-forced.
2.Wash clean and pat duck dry. Place salt and pepper into pestle and mortar and grind. Rub duck all over with combined salt and pepper.
3.Heat oil in a large heavy-based ovenproof dish over a medium heat. Cook duck until browned all over. Remove duck and set aside.
4.Stir butter, liqueur, orange juice and vinegar into dish with juices and stir over a low heat until butter has melted.
5.Remove from heat, return duck to dish and layer orange slices over duck. Cover and cook for 2 hours or until meat is tender and cooked through.
6.Gently remove duck and place onto a serving plate breast side up, layer over orange slices and cover to keep warm.
7.Tilt dish slightly and ladle off most of the duck fat sitting on top of juices (about 1/2 cup). Strain remaining juices into a medium saucepan and whisk in jam until smooth.
8.Bring to the boil, and cook for about 5-10 minutes or until mixture has thickened. Remove from heat and gradually whisk in cold butter. Pour over duck. Serve with vegetables of your choice.
