| How To Cook: |
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1. Roast the duck in the usual way.
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2. Peel off the thin outer skin of 2 of the oranges, blanch it in boiling water for a few minutes, and then shred it into thin strips.
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3. Blend the arrowroot with a little cold stock and add it to the boiling stock.
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4. Cook, stirring carefully, for 3 minutes.
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5. Add the lemon juice, the juice of the 2 peeled oranges and the sherry; finally add the shredded orange peel.
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6. Make a salad by slicing the remaining 2 oranges very thinly and sprinkling with a little caster sugar.
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7. Serve the roast duck with the Seville sauce poured over and surrounded by the orange salad.
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