Roast Duckling a la Orange

---------- Recipe via Meal-Master (tm) v8.02

Title: Roast Duckling a la Orange
Categories: Game and fo, American
Yield: 8 servings

4 5-pound ducklings
1 ts Seasoned salt
1/2 ts Rosemary
1/2 c Celery; chopped
1/2 c Onion; chopped
2 c Brown sauce; or chicken stoc
3 tb Sugar
1 tb Butter
1/2 c Vinegar
1 c Orange juice
1 ts English mustard
1/2 ts Cornstarch
1/4 c Grand marnier

Recipe by: Joe Mannke of Rotisserie for Beef and Bird,
Houston, TX Preparation Time: 2:00 STEP ONE: Prepare
the Duckling and Basic Brown Sauce-- Trim the duck of
excess fat at the base of the tail. Rub the inside
with the seasoning salt and rosemary.

Preheat oven to 450 degrees F.

Place the duckling in a roasting pan, add 1/2 cup of
water, and roast for 1-1/2 hours, basting occasionally.

Remove the duckling from the oven and keep warm.

Pour off all but two tablespoons of fat from the
roasting pan, add the onions and celery, and saute
until tender. Add two cups of brown sauce. Boil for 20
minutes.

The basic sauce is now ready for additional flavoring.

STEP TWO: Prepare the Orange Sauce-- Melt the butter,
vinegar, and sugar in a saucepan and boil until the
liquid caramelizes. Add the orange juice, mustard, and
basic brown sauce and bring to a boil.

Strain the sauce, then thicken with cornstarch and
season with Grand Marnier.

-----