Duck A La Orange
|Duck||6 Pound (1 Duck)|
|Red wine||1⁄2 Cup (8 tbs)|
|Stock||1 Cup (16 tbs)|
|Currant jelly||1 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
Peel 1 orange and place in cavity of duck.
Rub outside all over with salt, pepper and ginger; sprinkle lightly with flour.
Roast 15-20 minutes at 450°.
Reduce heat to 325° and roast 18 minutes per pound more.
During last 15 minutes remove 4 Tbsp. fat from pan and combine with 2 Tbsp. flour in skillet.
Add wine, stock, juice from 1 orange and jelly.
Saute duck liver 5 minutes, mince and add to sauce with brandy.
Simmer 10 minutes and pour over duck.