| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 4 1/2 | lb | Duck |
| 1 | tb | Butter |
| Salt & pepper | ||
| 3/4 | c | White wine |
| 1 | Lemon | |
| 1 | Orange | |
| 1 | tb | Sugar |
| 1 | tb | Sherry |
| 1 | c | Orange juice |
| 2 | tb | Brandy |
| 1 | tb | Cornstarch |
INSTRUCTIONS
Preheat oven to 375. Rub duck with butter & season with salt & pepper. Place in roasting pan & add wine. Place in oven & roast 2-2 1/2 hours. Baste every 15-20 minutes with wine. Grate orange & lemon rinds into sauce pan. Melt sugar in pan with sherry & cook until caramel in color, be careful not to burn. Add juices & brandy. Simmer 5 minutes. Cut orange into segments & add to sauce. Remove duck from oven when done. Carve & place on platter. Drain fat from pan & add sauce to duck drippings. Mix a little water with cornstarch & add to sauce. Bring to boil for 2 minutes. Pour over duck & serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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