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Return to: Recipes |
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#Post#: 1127-------------------------------------------------- |
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Wild Duck A L'Orange |
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By: naturewatcher Date: October 15, 2012, 9:16 pm |
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4 wild ducks |
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1/2 cup melted butter |
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salt and pepper to taste Juice |
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and grated peel of 1 orange |
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1 tbsp. Currant or Plum jelly 1/2 |
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cup Burgundy red wine or any good red wine |
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4 sticks of celery coarsely chopped( optional) 1 tbsp of flour |
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Clean and rinse ducks. Sprinkle cavities with salt and pepper |
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and stuff with coarsely chopped celery. Place on rack in a |
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roasting pan. Melt butter in small saucepan. Add orange juice |
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and peel, jelly and red wine and heat until blended. Brush ducks |
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with orange mixture and roast in a 400-degree oven for 40-60 |
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minutes, depending on size of ducks and degree of doneness |
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desired. |
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Continue to brush ducks with mixture every 5 or 10 minutes |
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during roasting. Pour off any excess fat from pan drippings, add |
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remaining orange mixture and thicken with a little flour, |
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heating and stirring to make gravy. Remove celery pieces(if |
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used) and discard before serving.( The celery may helps take |
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away any wild taste present). Serves approximately 8. |
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#Post#: 1134-------------------------------------------------- |
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Re: Wild Duck A L'Orange |
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By: TexanTiger Date: October 16, 2012, 12:51 pm |
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Strain that duck fat into quart jars and keep it in the fridge. |
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Makes amazing pan fried potatoes and is a great fat to use in |
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pastry dough (biscuits, yum.) Some folks actually buy it from |
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fancy stores like Williams-Sonoma, and it is quite expensive and |
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highly prized amongst gourmet chefs. |
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