At the VisitNorwich office, we are awash with oranges at the moment. We’re all doing it. Every day. Clementines abound in desk drawers, and you can’t so much as look at one without their citrussy aroma permeating the air. One of our number even possesses a specialist peeling device in case of emergencies. So go hard or go home – this week the blog is dedicated to the mighty orange.
Award winning restaurant Benedict’s have shared their recipe for French classic Duck a l’Orange with us, so you can make it at home. This recipe is great with roasted, seasonal vegetables - I spoke to Jason from CJ’s fruit and veg (find them on the corner of Norwich Market) about what vegetables are best for buying right now. He recommended local spinach, chard, kale and cavolo nero (curly kale’s tall, dark, Italian cousin), which he sources locally from Bergh Apton. Jason also suggested sprouting broccoli, which he gets from Poringland, 6 miles down the road.
Richard Bainbridge’s Duck a l'Orange
1 Whole Mallard
2 carrots roughly chopped
1 onion roughly chopped
2 sticks of celery roughly chopped
2 oranges roughly chopped and squeezed slices of oranges to go on top
thyme & bay leaf
2 cloves of garlic
200mls cider vinegar
4 tbs of sugar
2 lt dark chicken stock pre-heat oven to 200c
Place a large heavy based casserole style dish on a high heat. Once hot, add the sugar and let it turn to a light golden colour. Then add the vinegar and reduce to a syrup. Add the chopped vegetables, orange, garlic, thyme & bay leaf. Then season the duck all over with salt and lay thin slices of oranges on top and place onto the vegetables. In another pan bring your chicken stock to the boil and pour over the duck. Place in oven and bake for 15-20 mins. Once the mallard is cooked remove from the oven and remove the duck from the pot to allow to rest. Meanwhile pass the stock through a sieve into another pot and place onto a high heat. Bring to the boil and reduce to a sauce consistency. Check the acidity and sweet levels for you, adding a little vinegar or sweet to taste.
And for that crispy kale…
200g Picked Curly Kale
2 tsp rapeseed oil
Place a frying pan on a medium heat, add the rapeseed oil and kale. Season with salt and slowly fry until crispy don't try to rush it, long and slow, stirring occasionally. Once crispy, remove from the heat and place in a low oven until needed.
With a family heirloom tray, place the duck in the middle and add the kale around the duck, a little like a nest! Serve with roasted vegetables of your choice, then sit back and feel continental and worldly!
Head down to new, family-run eatery Saporita in Norwich, for continental classic – Aperol – and some really incredible Italian Street food too.
Every Friday evening Saporita will be serving the classic Aperitivo with Spritz and nibbles, just like in Italy. If you’ve not had Aperol before, it’s a really refreshing, bitter sweet orange aperitif, made to a secret recipe that hasn’t been changed for nearly 100 years. It’s perfect with prosecco – and the most chic way to see in the weekend! Plus, delicious pizza by the slice – need we say more?
Jarrolds fantastic (and aromatic) gift department is currently full of exceptional candles and fragrances. For some scented Christmas ambience, they have plenty of warming, orangery wax offerings for you to bring home:
- The Woodbridge Orange Blossom candle is quite light, and comes in a beautiful and contemporary frosted glass holder, for a more minimalist addition to your living room.
- Thomas Street's Mandarin and Lime candle is fresh and zesty, but sweetly comforting at the same time. The illustrated tin is pretty special too.
- Soneglow's Cinnamon and Orange fishbowl candle is perfectly Christmassy, spicy, and is a beautiful touch of sparkle to complement your bedecked tree.
Special thanks to Katja at Benedict’s for all her help with this post. Benedict’s is an award winning restaurant, owned and run by Great British Menu winner and judge Richard Bainbridge. Find them on St Benedict’s Street for delicious, creative food that’s truly celebration of local produce.
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