| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | Cookbook, Scot/irish, Wildfowl, Sauces | 6 | Servings |
INGREDIENTS
| 3 | Mallards; oven ready | |
| Butter | ||
| 3 | Onions; halved | |
| Strips of pared orange rind | ||
| 4 | tb | Butter |
| 1 | Onion; thinly sliced | |
| 2 | Orange rinds; grated | |
| 2 1/2 | c | Chicken stock or water |
| 2 | ts | Arrowroot; mixed with the |
| . juice from 1/2 a lemon | ||
| Salt & pepper to taste | ||
| 1 1/4 | c | Sauternes (or other sweet |
| . white wine) | ||
| 2 | Orange; peeled, pith removed | |
| . and segmented |
INSTRUCTIONS
ORANGE & SAUTERNES SAUCE From: kneadles@esosoft.com (Hugs) To roast the birds, rub the skin with butter and inside each put one onion and a few strips of pared orange rind. Put the birds into a roasting tin with 1 pint / 2 1/2 cups / 600ml of water. Roast them in a preheated hot oven (4250F / 2200C / gas 7) for about 45 minutes. Meanwhile, make the sauce. Melt the butter, add the onion and cook until the onion is soft and translucent. Add the grated orange rind and stock or water. Bring the liquid to simmering point and simmer for 5 minutes, with the pan uncovered. Stir a little of the hot liquid into the arrowroot and lemon mixture, then pour this back into the saucepan and stir until the sauce boils. The arrowroot gives a clear sauce. Season to taste with salt and pepper, and pour in the Sauternes. (You can make the sauce to this stage in the morning for dinner that evening and just reheat to serve.) Add the orange segments just before serving. Serve the sauce separately . "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998
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