Duck With Orange Sauce

Recipe Ingredients

6 lbs	2724g / 96oz	Duck
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Flour
2 cups	474ml	Orange juice
2 tablespoons	30ml	Lemon juice
1/2 cup	118ml	Beef broth
2 tablespoons	30ml	Currant jelly
2		Oranges - segmented

Recipe Instructions

Singe the duck to remove pin feathers; wash and dry. Season with the salt and pepper. Place on a rack in a roasting pan. Roast in 350 degree oven 3 hours, or until tender and browned.

Measure 2 tablespoons of the fat from the roasting pan and pour it into a saucepan. Stir in the flour and gradually add the orange juice, mixing steadily until mixture reaches the boiling point. Add the lemon juice, broth, jelly and orange segments. Cook over low heat 10 minutes. Carve the duck and serve with the sauce. Serves 4.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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