Duckling A L'Orange
|Duckling||5 Pound (ready to cook)|
|Garlic||1 Clove (5 gm), chopped|
|Whole black peppercorns||3|
|Unpeeled oranges||2 , quartered|
|Burgundy||1⁄4 Cup (4 tbs)|
|Orange marmalade orange sauce||1⁄2 Cup (8 tbs)|
Preheat the oven to 425F.
Remove giblets and neck from duckling; set liver aside for Orange Sauce.
Wash duckling well under running water; drain; dry.
Bring skin of neck over back; fasten with poultry pins.
Sprinkle inside of duckling with salt.
Then stuff body cavity with the garlic, black peppercorns, and orange quarters.
Truss duckling: Close cavity with poultry pins; lace with twine.
Tie ends of the legs together, and bend the wing tips under the body.
Place duckling, breast side up, on a rack in a shallow roasting pan.
Pour the Burgundy over duckling.
Roast, uncovered, 30 minutes.
Reduce oven temperature to 375F, and roast 1-1/2 hours, removing fat from the roasting pan with a baster every 1/2 hour.
Spread duckling with orange marmalade.
Roast 10 minutes longer.
Remove poultry pins and twine from duckling.
With long-handled fork or spoon, carefully remove orange quarters from cavity, and discard.
Place duckling on heated platter.
Cut into quarters, and serve with Orange Sauce.
Makes 4 servings.