Duck A I Orange
|Orange||1 , quartered|
|Onion||1 Small, quartered|
|Apple||1 , quartered|
|Celery stalk with leaves||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Cider||1⁄2 Cup (8 tbs)|
|Orange||1 , peeled|
|Orange liqueur||2 Tablespoon|
Clean duck and wipe dry.
Season cavity generously with salt and pepper.
Place inside duck: orange, onion, apple, celery, garlic, sugar, orange and lemon juice.
Lay bird on bed of parsley and celery leaves.
Moisten with juices.
Sprinkle with curry and cumin.
Close and bake.
SAUCE: When duck is done, set aside on a hot platter.
Discard parsley and celery leaves.
Spoon fat out of baker.
Pour the good stock in a saucepan, simmer (do not boil).
Add the orange liqueur.
Taste, and if necessary, add pepper or lemon juice.
For a milder sauce, add one tablespoon of currant jelly.
Before serving, put the duck back into the clay baker, decorate breast with orange slices.