Roast Duckling A La Orange

Recipe Ingredients

4		Ducklings
1 teaspoon	5ml	Seasoned salt
1/2 teaspoon	2.5ml	Rosemary
1/2 cup	55g / 1.9oz	Celery - chopped
1/2 cup	31g / 1.1oz	Onion - chopped
2 cups	474ml	Brown sauce - or chicken stock
3 tablespoons	45ml	Sugar
1 tablespoon	15ml	Butter
1/2 cup	118ml	Vinegar
1 cup	237ml	Orange juice
1 teaspoon	5ml	English mustard
1/2 teaspoon	2.5ml	Cornstarch
1/4 cup	59ml	Grand Marnier

Recipe Instructions

STEP ONE: Prepare the Duckling and Basic Brown Sauce-- Trim the duck of excess fat at the base of the tail. Rub the inside with the seasoning salt and rosemary.

Preheat oven to 450F.

Place the duckling in a roasting pan, add 1/2 cup of water, and roast for 1-1/2 hours, basting occasionally.

Remove the duckling from the oven and keep warm.

Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and saute until tender. Add two cups of brown sauce. Boil for 20 minutes.

The basic sauce is now ready for additional flavoring.

STEP TWO: Prepare the Orange Sauce-- Melt the butter, vinegar, and sugar in a saucepan and boil until the liquid caramelizes. Add the orange juice, mustard, and basic brown sauce and bring to a boil.

Strain the sauce, then thicken with cornstarch and season with Grand Marnier.

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX

Source:
Ristorante Machiavelli, Seattle

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