Though, truthfully, any
season is open season -
thanks to the miracle of
freezing - ducks seem
particularly perfect for
late Autumn dining. If
duck cooking is new to
you, this tip will help you:
To Truss Duckling
Fasten skin of neck to back,
with poultry pin. Fold wing
tips under body, to secure
wings close to it. Then close
body cavity with poultry
pins, lace (as for shoe) with
twine. Ties ends of legs
together. |
| 4 - 5 lb ready to cook duckling |
3 whole black peppers |
| 2 unpeeled oranges, quartered |
1/2 cup butter, melted |
| 1 clove garlic, chopped |
1/4 cup Burgundy |
| 1 teaspoon salt |
1/2 cup orange marmalade |
-
Preheat oven to 425F.
-
Stuff duckling cavity with orange quarters, garlic, salt, and peppers.
Truss.
-
Place duckling, breast side up, on rack in shallow roasting pan.
Brush top well with butter.
-
Pour Burgundy over duckling; roast, uncovered, 30 minutes.
-
Reduce oven temperature to 375F; roast duckling 40 minutes, basting twice
with pan drippings.
-
Then turn it over on breast; roast 30 minutes, basting twice with pan dripping.
-
Spread duckling thickly with orange marmalade; roast 10 minutes longer.
-
Remove poultry pins and twine. Carve duckling into serving-size pieces,
if desired. Serve with Orange Sauce (listed at left).
Orange Sauce
| 3 Tbs. butter |
1 tsp. meat-extract paste |
| liver from duckling |
1/2 cup orange juice |
| 3 Tbs. brandy |
1 cup clear chicken broth undiluted |
| 2 Tbs. grated orange peel |
1/4 cup Burgundy |
| 1/2 tsp. minced garlic |
1/4 cup orange marmalade |
| 3 Tbs. flour |
3 large navel oranges, sectioned |
| 1/8 tsp. pepper |
1/2 tsp. catsup |
-
Heat 2 Tbs. butter in medium skillet. Add liver; brown well.
-
Heat brandy slightly in small saucepan. Light with match; pour over
liver.
-
Add remaining butter, the orange peel, and garlic; simmer 2 to 3 minutes.
-
Remove from heat.
-
Chop liver finely, and set aside.
-
Into same skillet, stir flour, pepper, catsup, and meat-extract paste.
-
Gradually add orange juice, broth, burgundy, and marmalade.
-
Bring to boiling point. Reduce heat; simmer, stirring, 15 minutes.
Add orange sections and chopped liver. Serve over duckling.
|
