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| ROAST DUCK WITH ORANGE SAUCE | |
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1 (4 to 5 lb.) whole duck (Wisconsin) 1 orange, sliced into quarters salt, pepper and poultry seasoning Preheat oven to 425°F. 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°F and return duck to oven for 1 hour or 1 hour and 15 minutes until tender. ORANGE SAUCE: 1/2 cup sugar 1 tbsp. wine vinegar Juice of 2 oranges 1/4 cup julienned orange peel 1 bay leaf 1/2 tsp. thyme leaves salt and pepper, to taste 1/2 cup Grand Marnier grated rind of 1 orange In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Add herbs and cook for five minutes, stirring occasionally. Add 1/4 cup orange peel cut into julienne strips, cooked in a little water for five minutes and drained. 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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recipe reviews #93254
Christina L. Lafferty (United States) says:
Sweet Day in the Morning! What an incredible meal we just enjoyed! This recipe is foolproof -- and if you like, add whole cranberry sauce (1 cup) to the orange sauce. Fabulous -- the duck was crispy and done to a turn!!!
#136301
Marri (United Kingdom) says:
This is my 'Turn to' recipe anytime I have a duck to cook. It's restaurant quality and not a lot of fuss. Two small additions I make is to add a little cornstarch and water blend to the sauce when cooking to thicken it a tad, and also a bit of browning from the roasting pan. It just gives the sauce that bit 'extra'. I usually serve the duck on to plates and spoon some sauce over. Making this today!
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