| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | 5-pound duckling | |
| 1 | ts | Salt |
| 2 | Oranges, unpeeled and quartered | |
| 5 | Peppercorns | |
| 2 | Garlic clove, crushed | |
| 4 | tb | Orange marmalade |
| 2 | tb | Sugar |
| 1 | tb | Cornstarch |
| 1 | tb | Grated orange peel |
| 2/3 | c | Orange juice |
| 3 | tb | Pan drippings |
| 2 | tb | Grand Marnier (or triple sec) |
INSTRUCTIONS
ORANGE SAUCE This is a very tasty dish, with a wonderful orange flavor accompanied by fresh garlic and peppercorns. Heat oven to 400F. Prepare duckling for roasting. Stuff the duckling's cavity with the salt, oranges, peppercorns, and garlic. Roast for 2.5 to 3 hours, spreading with orange marmalade during last 15 minutes of cooking time. In a small saucepan, combine sugar, cornstarch, and orange peel. Stir in the orange juice and drippings (from roasting pan). Heat to boiling, stirring. Keep hot or reheat to serve. Stir in the Grand Marnier just prior to serving. Discard stuffing from duckling, and serve over rice with orange sauce. NUTRITIONAL INFORMATION per serving: 855 Calories; 64g Protein; 36g Carbohydrate; 50 g Fat; 537mg Sodium Posted to Recipe Page 10 November 96 Date: Sun, 10 Nov 1996 05:08:09 +0500 From: Gourmet Connection <capco@norwich.net>
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