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Roast Duckling A L'Orange Recipe | |
French Fowl | |
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Ingredients:
1 duckling, about 5 lbs.Salt & pepper 2 oranges 1/2 c. consomme 1/2 c. dry white wine 1 tsp cornstarch Thin slices of unpeeled orange
Directions:
Sprinkle body cavity of duckling with salt & pepper. Truss bird and put on rack in shallow roasting pan. Peel oranges and cut in quarters. Scrape white pulp from peel and cut enough peel in thin strips to make 1 tablespoonful. Add to duck with the consomee. Roast uncovered in preheated slow oven (325) for about 3 hours, basting occasionally with some of the liquid in the bottom of the pan. When duck is done, remove to hot platter. Pour off all but 1/2 c. of the liquid. Add wine to 1/2 c. liquid. Blend cornstarch with small amount of cold water and stir into sauce. Cook, stirring, until thickened. Pour over duckling. Garnish with orange slices.4 servings. (Hope this is the one you want.) | |