Duck A L'orange

Recipe Ingredients

4 lbs	1816g / 64oz	Duckling - quartered
1/3 cup	78ml	Orange marmalade
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
3/4 cup	177ml	Dry white wine
1 tablespoon	15ml	Wine vinegar
1/4 cup	59ml	Consomme
1/4 teaspoon	1.3ml	Pepper
1		Orange - peeled - cut into wedges

Recipe Instructions

In mixing bowl, combine marmalade, soy sauce, and salt. Roast duckling at 450 degrees for 15 minutes. Reduce heat to 400 degrees and continue roasting, brushing occasionally with half of orange mixture, for 30 minutes, or until meat is tender. Meanwhile, heat butter in a small saucepan. Add flour and cook until flour is browned. Stir in wine, vinegar, and consomme. Bring to boil, stirring constantly. Cover and simmer for 10 minutes. Add remaining orange mixture. Cover and continue simmering for 10 minutes more. Add pepper.

Meanwhile, cook orange wedges in boiling water for 3 minutes. Drain. Keep warm.

Remove duckling to heated serving dish and keep warm. Pour excess fat off duckling pan. Add remaining cooking liquid to saucepan in which orange sauce is cooking. Mix.

For serving: Garnish with wedges of orange. Serve with sauce in sauce boat. Serve hot.

Serve with matchstick potatoes.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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