Duck A I Orange Recipe
Ingredients
| 1 domestic duck | ||
| Orange | 1 , quartered | |
| Onion | 1 Small, quartered | |
| Apple | 1 , quartered | |
| 1 celery stalk with leaves, chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Sugar | 1 Tablespoon | |
| Juice of 1 orange | ||
| Juice of 1/2 lemon | ||
| Parsley sprigs | 4 | |
| Cider | 1/2 Cup (16 tbs) | |
| Orange | 1 , peeled | |
| Orange liqueur | 2 Tablespoon | |
Directions
Clean duck and wipe dry.
Season cavity generously with salt and pepper.
Place inside duck: orange, onion, apple, celery, garlic, sugar, orange and lemon juice.
Lay bird on bed of parsley and celery leaves.
Moisten with juices.
Sprinkle with curry and cumin.
Close and bake.
SAUCE: When duck is done, set aside on a hot platter.
Discard parsley and celery leaves.
Spoon fat out of baker.
Pour the good stock in a saucepan, simmer (do not boil).
Add the orange liqueur.
Taste, and if necessary, add pepper or lemon juice.
For a milder sauce, add one tablespoon of currant jelly.
Before serving, put the duck back into the clay baker, decorate breast with orange slices.
Season cavity generously with salt and pepper.
Place inside duck: orange, onion, apple, celery, garlic, sugar, orange and lemon juice.
Lay bird on bed of parsley and celery leaves.
Moisten with juices.
Sprinkle with curry and cumin.
Close and bake.
SAUCE: When duck is done, set aside on a hot platter.
Discard parsley and celery leaves.
Spoon fat out of baker.
Pour the good stock in a saucepan, simmer (do not boil).
Add the orange liqueur.
Taste, and if necessary, add pepper or lemon juice.
For a milder sauce, add one tablespoon of currant jelly.
Before serving, put the duck back into the clay baker, decorate breast with orange slices.
Chef
