INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees F.  Wash the duck, dry it, and make
sure to remove any remaining  pinfeathers. Pull away and discard any
loose pieces of fat.  Place  the peeled orange inside the cavity.
Sprinkle the outside of the duck  lightly with salt and garlic powder.
Rub the salt and garlic into the  skin but do not prick the skin.  Line
the bottom of roasting pan with aluminum foil to catch to grease  as it
melts.  Place the duck on a rack in the roasting pan.  Cook in the
preheated oven for 1 hour.  In the meantime, in a bowl, mix together
the brown sugar and  cornstarch. In a saucepan, place the mixture
together with the orange  juice, orange rind, lemon juice, and the
orange liqueur, if desired.  Stir well and bring the mixture to a boil.
Reduce to a simmer,  stirring constantly until the mixture loses its
cloudiness and  thickens slightly.  Remove the duck from the oven and
allow it to cool for 10 to 15  minutes. (Do not turn off the oven.)
Split the duck in half using  poultry shears or a sharp knife. Remove
the breastbone. Once you  split the duck, you will find it easy to
gently pry the breastbone  away from the meat. Drain off any
accumulated fat from the roasting  pan. Place the duck halves on the
rack, skin side up. Brush the duck  with the orange sauce and reserve
the remaining sauce to serve at the  table.  Roast the duck for another
30 to 40 minutes.  When done, the skin  should be very crisp and
browned.  Serve the duck surrounded by the  orange rounds and garnished
with parsley.  Pour the warm orange sauce  into a gravy bowl and pass
around. This duck goes very nicely with  any rice dish. Makes 2 to 3
servings.  ADVICE FROM MAMA:  For a very fancy variation, in a small
saucepan,  heat 1/3 cup of orange liqueur. Place the roasted duck
halves on a  preheated serving platter, decorate, and pour the heated
liqueur over  the duck. Strike a match and light the liqueur in the
bottom of the  platter. Carry the duck flambe to the dinning table to a
chorus of  ooohs and aaahs. For an exotic variation, try mixing
together 1/3 cup  of honey, 1/3 cup of orange juice, and 1 teaspoon of
curry powder.  Season the duck to taste as usual. Apply half of the
sweet, spicy  mixture to the bird. Roast in the preheated oven as
above.  Periodically baste the duck with remaining mixture. This
delicious  coating on the duck will have you dreaming of warm nights in
Kashmir.

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“God is unfeeling? Ha! Alongside him we’re as cold as stones”