International Recipes
Duckling with Orange Sauce
(Caneton a L'Orange)
Serve with baked squash.
Yield: 4 servings
Ingredients
- 1 (4 to 5 pound) duckling
- 2 teaspoons grated orange peel
- 1/2 cup orange juice
- 1/4 cup currant jelly
- 1 tablespoon lemon juice
- 1/8 teaspoon dry mustard
- 1/8 teaspoon salt
- 1 tablespoon cold water
- 1 1/2 teaspoons cornstarch
- 1 orange, peeled and sectioned
- 1 tablespoon orange-flavored liqueur (optional)
Instructions
- Fasten neck skin of duckling to back with skewers. Lift wing tips up and over back for natural brace. Place duckling, breast side up, on a rack in a shallow roasting pan. Prick skin with fork.
- Roast covered at 325 degrees F until done, about 2 1/2 hours, removing excess fat from pan occasionally. If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft.
- Let stand 10 minutes for easier carving.
- Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling.
- Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Stir in orange sections and liqueur.
- Brush duckling with some of the orange sauce; serve with remaining sauce.