|EVERY FEW MINUTES|
|ROAST DUCK WITH ORANGE SAUCE|
1 (4-5 lb.) duck, Wisconsin C & D brand
1 orange, sliced into quarters
Salt, pepper & poultry seasoning
Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease.
Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender.
1/2 c. sugar
1 tbsp. wine vinegar
Juice of 2 oranges
1/4 c. julienned orange peel
1 bay leaf
1/2 tsp. thyme leaves
Salt & pepper to taste
1/2 c. Grand Marnier
Grated rind of 1 orange
1. In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize.
2. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Add herbs and cook for five minutes, stirring occasionally.
3. Add 1/4 cup orange peel cut into julienne strips, cooked in a little water for five minutes and drained.
4. Correct the seasonings and pour over the duckling on a serving platter.
Cooks Note: Some of our avid recipe readers have pointed out that we aren't specifying here at what point in the cooking the bay leaf should be removed. In some households, the bay leaf is never removed; the person who receives the bay leaf in their serving is said to have "Good Luck" for the forseeable future. But you may remove the bay leaf at at time you wish, just before serving.
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