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Duckling A L'Orange Recipe | |
French Sauces | |
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Ingredients:
1 4 1/4 lb. duckling1 carrot, sliced 1 small onion, chopped sprig thyme 2 bay leaves 1 clove garlic 2-3 parsley sprigs water 2-3 Tbsp. sugar 1 Tbsp. wine vinegar Juice of two oranges 1 Tbsp. cornstarch Peel of 1 orange, cut julienne 1/4 cup orange liqueur (eg. Grand Marnier) 2 oranges sectioned
Directions:
Cut off duck wings and combine with neck and gizzards. Brown in a small amount of fat in a saucepan. Add carrot, onion, thyme, bay leaves, garlic, and parsley. Cover with cold water. Bring to a boil, reduce heat and simmer 2 hrs., skimming the stock from time to time. Strain and measure 2 cups. Meanwhile, place duckling on a rack in a shallow pan and roast at 425 deg. 20 minutes. Reduce heat to 325 deg. and roast 1-1 1/2 hrs. or until tender. Remove duck from pan and keep hot. Pour off fat. Slowly melt sugar in a small pan, stirring constantly. Cook until caramelized then slowly add vinegar, again stirring constantly. Add orange juice to pan drippings and bring to a boil. Reduce heat and stir in caramelized sugar/vinegar. Cook over low heat until reduced by one half. Stir the 2 cups of stock into the orange mixture and cook. Make a paste with the cornstarch and a small amount of water. Stir into sauce and cook, stirring over low heat 15 minutes. Strain sauce through a fine sieve. Stir in the orange peel and liqueur. Garnish duckling with orange slices and sauce. Makes 2-4 servings. | |