| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Duck; (3 1/2 – 4 pound) quartered |
| 1/3 |
c |
Orange marmalade |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 3/4 |
c |
Dry white wine |
| 1 |
tb |
Wine vinegqar |
| 1/4 |
c |
Beef consomme |
| 1/4 |
ts |
Pepper |
| 1 |
|
Orange; peeled and cut into wedges |
INSTRUCTIONS
The Art of French Cooking by Fernande Garvin
This is the family version of the classsic duck a'l'orange. It is
surprisingly simple when compared to the classic one, and tastes just as
good.
In mixing bowl, combine marmalade, soy sauce amd salt. Roast duck at 450*
for 15 minutes. Reduce heat to 400* and continue roasting, brushing
occassionally with half of the orange mixture, for 30 minutes, or until
meat is tender.
Meanwhile, heat butter in small saucepan. Add flour and cook until flour is
browned. Stir in wine, vinegar and consomme. Bring to a boil, stirring
constantly. Cover and simmer for 10 minutes. Add remaining orange mixture.
Cover and continue simmering for 10 minutes more. Add pepper.
Meanwhile, cook orange wedges in boiling water for 3 minutes. Drain. Keep
warm.
Remove duck to heated serving dish and keep warm. Pour excess fat off the
duck pan. Add remaining cooking liquid to saucepan in which orange sauce is
cooking. Mix.
For serving: garnish with wedges or orange. Serve sauce in a sauceboat.
Serve hot.
Serves 4 Serve with matchstick potatoes.
Wine Suggestion: A light red wine Red Bordeaux, Beaujolais, domestic claret
Or a chilled dry wine Bordeaux Graves, Pouilly_Fuisse; white Cotes du
Rhone, Alsatian Riesling, Pinot Blanc. Or a rose wine.
Posted to MM-Recipes Digest V4 #336 by UCJU31A@prodigy.com ( M BROOMER)
on Dec 28, 1997
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