| Duck, Roast Duckling a l'Orange | Poultry |
|
2/3 cup orange marmalade
2 Tbsp. soy sauce 1/2 tsp. salt one orange one 4 to5 lb. duckling 2 Tbsp. fat from the roasting pan |
2 Tbsp flour
1/2 cup consomme soup 11/4 cup Chablis Cruse white wine juice of 1/2 orange 1/4 tsp. pepper sugar to taste |
Combine in bowl and mix. Divide in half.
Peel orange and cut in half. Place in cavity of duckling Roast duckling for 15 min. upside down at 400 F.Turn breast side up and roast for another 15 min. @ 400 F.Reduce heat to 325-350 F and continue roasting, brushing occasionaly with half the orange marmalade mixture for 1 1/2 hours or until done.( do not undercook.)
Put fat from roast in saucepan Heat and add flour . Cook until flour is browned. Add consomme and wine and orange juice . Bring to a boil, stirring constantly. Cover and simmer 10 min..Add other half of marmalade mixture, cover and simmer for 10 min. more.Add pepper and a little sugar to taste , if needed. Remove duck to heated pan. Pour off excess fat. Addremaining liquid to sauce. Keep duckling warm until serving time.
Garnish with orange wedges which have been cooked for three min. in boiling water.Serves4 to 5 people.