Braised Duck A L Orange
|Long island duckling/8 pound duck||6 Pound|
|Stock/Strong consomme / 2 beef bouillon cubes in 1 cup hot water||1 Cup (16 tbs)|
|White wine/Italian vermouth / orange juice||1 Cup (16 tbs)|
Peel 2 oranges and quarter.
Remove the inner pulp from peel and cut peel in thin strips to make 1 tablespoon.
Dress and clean duck, rub with salt and pepper, and cook in butter in heavy pan until skin is well browned.
Add stock, orange quarters and peel.
Cover closely and simmer until tender, about 2 hours.
Remove duck, place on hot platter, and keep warm while making sauce.