Roast Wild Duck W/ Orange And Sauternes Sauce

We take 100,000,000 silver dollars and lay them on the face of Texas. They will cover all of the state two feet deep. Now mark one of these silver dollars and stir the whole mass thoroughly…Blindfold a man and tell him…he must pick up one silver dollar…What chance would he have of getting the right one? Just the same chance that the prophets would have of writing…eight prophecies and having them come true in any one man.

Peter Stoner

CATEGORY	CUISINE	TAG	YIELD
Meats	Irish	Cookbook, Sauces, Scot/irish, Wildfowl	6	Servings

INGREDIENTS

3		Mallards, oven ready
		Butter
3		Onions, halved
		Strips of pared orange rind
4	T	Butter
1		Onion, thinly sliced
2		Orange rinds, grated
2 1/2	c	Chicken stock or water
2	t	Arrowroot, mixed with the
		. juice from 1/2 a lemon
		Salt & pepper to taste
1 1/4	c	Sauternes, or other sweet
		. white wine), . white wine
2		Orange, peeled pith removed
		. and segmented

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 246 Calories From Fat: 203 Total Fat: 23.1g Cholesterol: 61mg Sodium: 6.5mg Potassium: 154.6mg Carbohydrates: 9.9g Fiber: 1.4g Sugar: 4.7g Protein: 1.2g