• 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


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.)

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Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth A. Burbage
Roast Duckling A L'Orange