Duckling A La Orange Recipe
Summary
Ingredients
| Duckling | 5 Pound | |
| Salt | 1 Teaspoon | |
| Oranges | 2 , quartered | |
| 1 clove garlic or 1/8 teaspoon instant minced garlic | ||
| Peppercorns | 3 | |
| Orange marmalade | 4 Tablespoon | |
| Orange Sauce | ||
| Brown sugar | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Orange peel | 1 Tablespoon, grated | |
| Orange juice | 2/3 Cup (16 tbs) | |
| 3 tablespoons duck drippings | ||
| 3 tablespoons Curacao, Cointreau or Grand Marnier | ||
Directions
Wash duckling and set aside giblets (use however you prefer, but best cooked conventionally).
Fasten neck skin with toothpicks or metal skewers.
Sprinkle inside of cavity with salt.
Stuff main cavity with oranges, garlic and peppercorns.
Close cavity securely with toothpicks or metal skewers.
Tie legs together and wings to body with string.
Wash duckling and set aside giblets (use however you prefer, but best cooked conventionally).
Fasten neck skin with toothpicks or metal skewers.
Sprinkle inside of cavity with salt.
Stuff main cavity with oranges, garlic and peppercorns.
Close cavity securely with toothpicks or metal skewers.
Tie legs together and wings to body with string.
Cover the ends of legs, tail and the wings with small pieces of foil.
Place inverted saucers or small casserole lids in 2-quart (12 x 7) baking dish to hold duck out of juices.
Place duck breast side down on saucers.
Cook uncovered, 20 minutes.
Remove duck using paper towels as hot pads to platter or cutting board.
Drain juice.
Remove foil pieces from duck.
Turn duck breast side up and continue cooking 20 minutes or until done.
If necessary, cover with wax paper to prevent spattering.
Spread skin with marmalade and cook 4 minutes, or for crisper skin, place under the broiler for a few minutes.
Let it stand while preparing orange sauce.
Serve cut in half or quarters (kitchen shears work well) or carved like turkey with Orange Sauce spooned over meat.
Orange Sauce: In 2-cup measure, combine brown sugar and cornstarch.
Stir in orange peel, juice and drippings.
Cook uncovered, 3 minutes or until mixture boils and thickens.
Stir in liqueur.
Fasten neck skin with toothpicks or metal skewers.
Sprinkle inside of cavity with salt.
Stuff main cavity with oranges, garlic and peppercorns.
Close cavity securely with toothpicks or metal skewers.
Tie legs together and wings to body with string.
Wash duckling and set aside giblets (use however you prefer, but best cooked conventionally).
Fasten neck skin with toothpicks or metal skewers.
Sprinkle inside of cavity with salt.
Stuff main cavity with oranges, garlic and peppercorns.
Close cavity securely with toothpicks or metal skewers.
Tie legs together and wings to body with string.
Cover the ends of legs, tail and the wings with small pieces of foil.
Place inverted saucers or small casserole lids in 2-quart (12 x 7) baking dish to hold duck out of juices.
Place duck breast side down on saucers.
Cook uncovered, 20 minutes.
Remove duck using paper towels as hot pads to platter or cutting board.
Drain juice.
Remove foil pieces from duck.
Turn duck breast side up and continue cooking 20 minutes or until done.
If necessary, cover with wax paper to prevent spattering.
Spread skin with marmalade and cook 4 minutes, or for crisper skin, place under the broiler for a few minutes.
Let it stand while preparing orange sauce.
Serve cut in half or quarters (kitchen shears work well) or carved like turkey with Orange Sauce spooned over meat.
Orange Sauce: In 2-cup measure, combine brown sugar and cornstarch.
Stir in orange peel, juice and drippings.
Cook uncovered, 3 minutes or until mixture boils and thickens.
Stir in liqueur.
Chef
