| 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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