• 1 4 1/4 lb. duckling
  • 1 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


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.

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Submitted 6/13/05.
Source: Le Petit Moulin Restaurant in Santa Monica CA
Submitted By: Linda
Duckling A L'Orange