Roasted duck with orange sauce

Roasted duck with orange sauce

Ingredients

  • 3 1/2 pounds duck cleaned
  • 1 orange peeled
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1/2 cup brown sugar
  • 1 tablespoon corn starch
  • 1 cup orange juice
  • 1 tablespoon orange rind grated
  • 1 tablespoon lemon juice
  • 2 tablespoons orange liqueur, optional
  • 2 oranges sliced
  • 1 bunch parsley for garnish

Recipe method:

  • Wash duck, dry it and make sure to remove any remaining pinfeathers.
  • Pull away and discard any loose pieces of fat.
  • Place the peeled orange inside duck cavity, sprinkle the outside of duck lightly with salt and garlic powder.
  • Rub the salt and garlic into the skin but do not prick the skin.
  • Line the bottom of a roasting pan with aluminum foil to catch grease, place the duck on a rack in the roasting pan.
  • Cook in a preheated oven for 1 hour on 375 degrees F oven.
  • In a bowl mix brown sugar and cornstarch.
  • In a saucepan place the mixture together with the orange juice, ornage rind, lemon juice and orange liqueur.
  • Stir well and bring to a boil.
  • Reduce to a simmer, stirring constantly until the mixture loses its cloudiness and thickens slightly.
  • Remove duck from oven and allow to cool for 10 to 15 minutes. Do not turn oven off.
  • Split the duck in half remove the breast bone.
  • Drain off any remaining fat for pan.
  • Place the duck halves on the rack skin side up.
  • Brush the duck with the orange sauce and reserve the remaining sauce to serve at the table.
  • Roast the duck for another 30 to 40 minutes. When done the skin should be very crispy and browned.
  • Serve the duck surrounded by orange rounds and garnish with parsley.
  • Pour the warm orange sauce into a gravey bowl and pass around.
  • Serve with a wild rice medley.

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