We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

You can tell how big a person is by what it takes to discourage him.

Roast Duckling a la Orange

0
(0)
CATEGORY CUISINE TAG YIELD
Meats American Game and fo, American 8 Servings

INGREDIENTS

4 5-pound ducklings
1 ts Seasoned salt
1/2 ts Rosemary
1/2 c Celery; chopped
1/2 c Onion; chopped
2 c Brown sauce; or chicken stoc
3 tb Sugar
1 tb Butter
1/2 c Vinegar
1 c Orange juice
1 ts English mustard
1/2 ts 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

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?