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Roast Duckling A La Orange

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CATEGORY CUISINE TAG YIELD
Meats American American, Game and fo 8 Servings

INGREDIENTS

4 5-pound ducklings
1 t Seasoned salt
1/2 t Rosemary
1/2 c Celery, chopped
1/2 c Onion, chopped
2 c Brown sauce, or chicken stoc
3 T Sugar
1 T Butter
1/2 c Vinegar
1 c Orange juice
1 t English mustard
1/2 t Cornstarch
1/4 c Grand marnier

INSTRUCTIONS

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Preparation Time: 2:00 STEP ONE: Prepare the Duckling and Basic Brown
Sauce-- Trim the duck of excess fat at the base of the tail. Rub the
inside with the seasoning salt and rosemary.  Preheat oven to 450
degrees F.  Place the duckling in a roasting pan, add 1/2 cup of water,
and roast  for 1-1/2    hours, basting occasionally.  Remove the
duckling from the oven and keep warm.  Pour off all but two tablespoons
of fat from the roasting pan, add the  onions and celery, and saute
until tender. Add two cups of brown  sauce. Boil for 20 minutes.  The
basic sauce is now ready for additional flavoring.  STEP TWO: Prepare
the Orange Sauce-- Melt the butter, vinegar, and  sugar in a saucepan
and boil until the liquid caramelizes. Add the  orange juice, mustard,
and basic brown sauce and bring to a boil.  Strain the sauce, then
thicken with cornstarch and season with Grand  Marnier.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 3.8mg
Sodium: 298.9mg
Potassium: 102.8mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: 7.9g
Protein: <1g


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