Duckling With Orange Sauce Recipe
Ingredients
| 3 1/2 to 4 lb. domestic duck | ||
| Orange | 1 , unpeeled | |
| Onion | 1 Small, sliced | |
| Garlic | 2 Clove (5gm) | |
| Water | 2 Cup (16 tbs) | |
| Orange Sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rinse duck well and pat dry.
Prick skin in several places with a fork.
Sprinkle cavity generously with salt and pepper.
Placei orange slices, onion slices and garlic in crock pot.
Place duck on top; add water.
Cover and cook on low setting for 8 to 10 hours (or on high setting for 3 1/2 to 5 hours or until tender).
Before serving, remove duck to a heatproof platter; wipe and prick skin again.
Pour off all fat and liquid.
Brush duck with orange sauce.
Roast duck in preheated 425° oven for 20 to 30 minutes to brawn and crisp, basting occasionally with the sauce.
Prick skin in several places with a fork.
Sprinkle cavity generously with salt and pepper.
Placei orange slices, onion slices and garlic in crock pot.
Place duck on top; add water.
Cover and cook on low setting for 8 to 10 hours (or on high setting for 3 1/2 to 5 hours or until tender).
Before serving, remove duck to a heatproof platter; wipe and prick skin again.
Pour off all fat and liquid.
Brush duck with orange sauce.
Roast duck in preheated 425° oven for 20 to 30 minutes to brawn and crisp, basting occasionally with the sauce.
Chef
