Roast Duck Bigarade
|Duck/2 small ducks, 3 pounds each||5 Pound (1 Large Size)|
|Water||1 1⁄2 Cup (24 tbs)|
|Orange||1 Large, unskinned, coarsely chopped|
|Fresh orange juice||1 3⁄4 Cup (28 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Orange sections||1⁄2 Cup (8 tbs)|
Cut wing tips off duck.
Cook wing tips, giblets, and neck in water for 30 minutes.
Strain; reserve broth.
Rub duck inside and out with salt and pepper.
Fill duck cavity with chopped orange.
Place duck on rack in baking pan.
Roast according to desired doneness.
Allow 1 1/4 hours for rare duck, 1 1/2 hours for medium-rare, and about 2 hours for very well-done duck.
Combine orange juice and honey.
Baste duck frequently with mixture during baking time.
Also prick skin during roasting to allow excess fat to escape.
Remove roasted duck to hot serving platter and keep hot.
Skim excess fat off pan juices.
Place baking pan over direct heat.
Add strained broth and cook over high heat for 5 minutes.
Add orange sections and heat through.
Pour sauce over duck or serve separately.
Makes 4 servings.