2 Mallard
2 Oranges
500 ml Good Game Stock
35 ml Cointreau
2 tsp Corn flour
2 sugar cubes
Watercress

I was accused of being stuck in the eighties when I told a friend they were having this for supper. It was amazing how fast the conversation turned to overlooked classics when they started eating.

Prick the skin of the duck well with a sharp fork and pour over a kettles worth of boiling water. This will help the skin crisp up.

Place a slice of orange peel inside the each duck and season well. Place in a roasting tray in a preheated oven at 180 degrees C. Roast for 25 to 30 minutes.

Whilst the birds are roasting rub the sugar cubes well into the zest of an orange. Do this over a bowl as it might crumble a bit. Peel the orange using a knife to cut just under the skin to expose the flesh. Cut out the segments between the membranes to use for garnish. Squeeze the juice from the remaining orange into the bowl with the sugar cube.

Remove the duck from the oven and remove the breast meat and put it in a warm place to rest. Return the legs and the carcass to the oven for a further five minutes. Remove the birds from the oven again and remove the legs. Put these with the breasts.

Pour off excess fat from the tray and add the cointreau. Heat the tray (you can flame it if you want it always looks good) to deglaze it, return the carcass add the orange juice and stock and bring to the boil. Strain into a separate pan. Slake the corn flour with a little water and add to the sauce. Taste and adjust the seasoning. Serve each person with a breast and leg. Pour over the sauce and garnish with a little watercress.