Duckling A L'Orange Recipe
Ingredients
| Ready to cook duckling | 5 Pound | |
| Duckling | 5 Pound | |
| Salt | 1 Teaspoon | |
| Garlic | 1 Clove (5 gm), chopped | |
| Garlic | 1 Clove (5 gm) | |
| Whole black peppercorns | 3 | |
| Black peppercorns | 3 | |
| Oranges | 2 | |
| Unpeeled oranges | 2 , quartered | |
| Burgundy | 1⁄4 Cup (4 tbs) | |
| Orange marmalade orange sauce | 1⁄2 Cup (8 tbs) | |
| Orange marmalade | 1⁄2 Cup (8 tbs) |
Directions
Preheat the oven to 425F.
Remove giblets and neck from duckling; set liver aside for Orange Sauce.
Wash duckling well under running water; drain; dry.
Bring skin of neck over back; fasten with poultry pins.
Sprinkle inside of duckling with salt.
Then stuff body cavity with the garlic, black peppercorns, and orange quarters.
Truss duckling: Close cavity with poultry pins; lace with twine.
Tie ends of the legs together, and bend the wing tips under the body.
Place duckling, breast side up, on a rack in a shallow roasting pan.
Pour the Burgundy over duckling.
Roast, uncovered, 30 minutes.
Reduce oven temperature to 375F, and roast 1-1/2 hours, removing fat from the roasting pan with a baster every 1/2 hour.
Spread duckling with orange marmalade.
Roast 10 minutes longer.
Remove poultry pins and twine from duckling.
With long-handled fork or spoon, carefully remove orange quarters from cavity, and discard.
Place duckling on heated platter.
Cut into quarters, and serve with Orange Sauce.
Makes 4 servings.
Remove giblets and neck from duckling; set liver aside for Orange Sauce.
Wash duckling well under running water; drain; dry.
Bring skin of neck over back; fasten with poultry pins.
Sprinkle inside of duckling with salt.
Then stuff body cavity with the garlic, black peppercorns, and orange quarters.
Truss duckling: Close cavity with poultry pins; lace with twine.
Tie ends of the legs together, and bend the wing tips under the body.
Place duckling, breast side up, on a rack in a shallow roasting pan.
Pour the Burgundy over duckling.
Roast, uncovered, 30 minutes.
Reduce oven temperature to 375F, and roast 1-1/2 hours, removing fat from the roasting pan with a baster every 1/2 hour.
Spread duckling with orange marmalade.
Roast 10 minutes longer.
Remove poultry pins and twine from duckling.
With long-handled fork or spoon, carefully remove orange quarters from cavity, and discard.
Place duckling on heated platter.
Cut into quarters, and serve with Orange Sauce.
Makes 4 servings.
Chef
