Roast Duck With Orange Sauce
|Duck||5 Pound (1 Bird)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cider vinegar||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange peel||1 Tablespoon, grated|
|Lemon juice||1 Teaspoon|
Tuck wing tips under back of duck.
Brush with melted butter.
Place breast side up on trivet in broiler pan.
In 1 1/2 -quart casserole, combine vinegar and sugar.
Microwave at HIGH (10) 2 minutes, until lightly browned; stir after 1 minute.
Add broth, orange juice, orange peel, lemon juice and cornstarch; stir until smooth.
Microwave at HIGH (10) 4 to 6 minutes, until clear and thickened, stirring every 2 minutes.
Baste duck with orange sauce.
Convection Bake at 325°F for 1 3/4 to 2 hours, spooning off fat occasionally.
Baste with reserved orange sauce frequently during last 15 minutes of baking time.