Duck a L'Orange
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
duck
cut |
|
| ½ | cup |
red wine
|
*
|
| 1 | tablespoon |
orange zest
|
|
| 1 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
potato starch
|
* |
| 1 ¼ | cups |
orange juice
|
|
| 1 | tablespoon |
honey
|
|
| ¼ | teaspoon |
ginger
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
oranges
sections |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
duck
cut |
|
| 118 | ml |
red wine
|
*
|
| 15 | ml |
orange zest
|
|
| 1 | each |
garlic cloves
minced |
|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
potato starch
|
* |
| 296 | ml |
orange juice
|
|
| 15 | ml |
honey
|
|
| 1.3 | ml |
ginger
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
oranges
sections |
*
|
Directions
Puncture duckling generously with fork; place on rack in roasting pan.
Pour most of the sweet red wine over duckling pieces.
Roast in slow oven (325 deg), basting occasionally, allowing 25 minutes/pound.
In medium saucepan, sauté orange peel and garlic in oil.
Mix in potato starch until smooth.
Slowly add orange juice, honey and remaining wine.
Simmer (1 min).
Mix in ginger, pepper and orange sections; simmer (5 min).
Serve hot sauce with roast duckling.
