Orange Leek Duck
|Peeled oranges||2 , cut into 1/8 inch slices|
|Water||4 1⁄2 Cup (72 tbs)|
|Leeks||2 Cup (32 tbs), cut into 2 inch pieces|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cooking sherry||1⁄2 Cup (8 tbs)|
|Dark corn syrup||4 Tablespoon|
|Orange peelings||2 (From 2 Oranges)|
Place ducks in roasting pan with 2 cups water.
Roast covered at 350°F.1 hour.
Combine leeks, soy sauce and sherry in large kettle.
Place duck on top of leek mixture with breast side up.
Bring to boil.
Add 2 1/2 cups water and boil again, basting occasionally, for 30 minutes.
Stuff peels into cavities.
Pour corn syrup over ducks.
Cook 1 hour more, tightly covered.
Remove cover and simmer 10 minutes more.
Garnish with orange slices.
Thicken juices in kettle with 1 1/2 tsp.cornstarch mixed in 1/4 cup water.
Pour sauce over ducks on platter.