MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Duck a L'Orange
Categories: Poultry, Citrus, Fruits
Yield: 2
3 lb Whole duckling; thawed if
- frozen
2 ts Orange peel; grated
1/2 c Orange juice
1/4 c Currant jelly
1 tb Lemon juice
1/8 ts Ground mustard
1/8 ts Salt
1 1/2 ts Corn starch or arrowroot
1 tb Water; cold
1 md Orange; peeled, sectioned
1 tb Orange-flavored liqueur;
- Curacao or Triple Sec
- (optional)
Set oven @ 350°F/175°C.
Fasten neck skin to back of duckling with skewer. Fold
wings across back of duckling so tips are touching. On
rack in shallow roasting pan, place duckling, breast
side up. Pierce skin all over with fork. Loosely tie
legs to the tail, if desired, to better hold an even
shape during cooking. Insert ovenproof meat thermometer
so tip is in thickest part of inside thigh and does not
touch bone.
Roast uncovered about 2 hours 30 minutes or until
thermometer reads at least 165°F/74°C and legs move
easily when lifted or twisted. If necessary, place tent
of foil loosely over breast during last hour to prevent
excessive browning. Place duckling on warm platter;
cover and let stand 15 to 20 minutes for easiest
carving.
Meanwhile, in 1 quart saucepan, heat orange peel, orange
juice, jelly, lemon juice, mustard and salt to boiling.
In small bowl, mix corn starch and water; stir into
sauce. Cook over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Stir
in orange sections and liqueur. Brush duckling with some
of the sauce. Serve with remaining sauce.
NOTE: Piercing the duck skin lets much of the unwanted
fat drain away. Using a fork, pierce the skin all over,
especially at the breast, but donrCOt pierce the flesh.
RECIPE FROM:
https://www.bettycrocker.com
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