Canard A l'Orange

* Exported from MasterCook *

Canard A l'Orange

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Oranges

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 duckling
salt -- pepper and thyme
1 orange -- peel and pulp
1 C. hot water
juice of 4 oranges
peel of 1 orange
1/3 C. unsalted butter
1 Tsp. sugar
2 oranges -- peeled and sliced
1 glass port or sherry

Preheat oven to a very hot 450 degrees to get skin nice and
crispy. Rub inside and outside of duckling with salt and
pepper. Place diced pulp and peel (only the orange part of the
rind) of 1 orange and a sprig of thyme into breast cavity and
carefully close with wooden toothpicks. Place prepared duck-
ling, breast down, on a rack in a roasting pan. Fill pan with
1 cup hot water and juice of 2 oranges plus orange peel. After
1/2 hour of baking, turn duckling over and pour juice of 2
oranges over it. Lower heat to 325 degrees and baste duck with
drippings every 5 minutes. Bake for 1 1/4 to 1 1/2 hours.
Orange Sauce: Take sauce from dripping pan. Remove
grease. Add one glass of port or sherry and bring to a short
boil.
Garnish: Melt butter in pan. Add sugar and stir until
caramelized. Now dip thinly sliced oranges (the 2 remaining
ones) in this mixture.
Place duckling on hot platter and garnish with
caramelized orange slices. This is the traditional French way
of preparing duck.


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