Roast Duckling a la Orange
Roast Duckling a la Orange recipe
Yield
8 servingsPrep
90 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
ducklings
5 pounds each |
* | |
| 1 | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
rosemary leaves
|
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
onions
chopped |
|
| 2 | cups |
sauce
brown, or chicken stock |
* |
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
vinegar
|
|
| 1 | cup |
orange juice
|
|
| 1 | teaspoon |
english mustard
|
* |
| ½ | teaspoon |
cornstarch
|
|
| ¼ | cup |
liqueur
grand marnier or cointreau, orange flavor |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
ducklings
5 pounds each |
* |
| 5 | ml |
seasoned salt
|
|
| 2.5 | ml |
rosemary leaves
|
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
onions
chopped |
|
| 473 | ml |
sauce
brown, or chicken stock |
* |
| 45 | ml |
sugar
|
|
| 15 | ml |
butter
|
|
| 118 | ml |
vinegar
|
|
| 237 | ml |
orange juice
|
|
| 5 | ml |
english mustard
|
* |
| 2.5 | ml |
cornstarch
|
|
| 59 | ml |
liqueur
grand marnier or cointreau, orange flavor |
*
|
Directions
STEP ONE: Prepare the Duckling and Basic Brown Sauce-- Trim the duck of excess fat at the base of the tail.
Rub the inside with the seasoning salt and rosemary.
Preheat oven to 450℉ (230℃).
Place the duckling in a roasting pan, add ½ cup of water, and roast for 1½ hours, basting occasionally.
Remove the duckling from the oven and keep warm.
Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and sauté until tender.
Add two cups of brown sauce.
Boil for 20 minutes.
The basic sauce is now ready for additional flavoring.
STEP TWO: Prepare the Orange Sauce-- Melt the butter, vinegar, and sugar in a saucepan and boil until the liquid caramelizes.
Add the orange juice, mustard, and basic brown sauce and bring to a boil.
Strain the sauce, then thicken with cornstarch and season with Grand Marnier.
