Brome Lake Duckling A L'Orange
|Eviscerated duckling||5 Pound (Fresh Or Frozen)|
|Orange||1 , quartered|
|Sugar||1⁄2 Cup (8 tbs)|
|Wine vinegar||30 Milliliter (2 Tablespoon)|
|Orange juice||125 Milliliter (1.2 Cup)|
|White wine||50 Milliliter (1/4 Cup)|
|Cognac||1⁄4 Cup (4 tbs)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Orange liqueur/Water||30 Milliliter (2 Tablespoon)|
If duckling is frozen, defrost completely.
Rinse and dry inside and out. Refrigerate giblets to cook later.
Stuff the duckling with 1 quartered orange.
Lace or sew cavity closed and truss the bird.
Roast on a rack in a shallow roast pan 350F (180C) for 2 to 2 1/2 hours or until thigh meat is soft.
Pour off the drippings and fat as.
they collect in the pan during roasting.
Chill drippings in a glass measuring cup.
Meanwhile, heat the sugar and vinegar together in a small saucepan until the sugar dissolves and syrup turns a light golden brown color.
Cut 3 or 4 slices from an orange and drop slices individually into the syrup.
Turn the slices over and lift out onto a sheet of wax paper.
Add orange juice and cognac to the remaining syrup and bring to a boil.
Simmer 2 or 3 minutes and set aside.
Shred the peel of the remaining piece of orange into thin slivers.
Cover slivered peel with water.
Simmer until peel is tender.
Drain and add peel to the orange juice syrup mixture; Skim off the fat from the drippings.
Add drippings to the orange juice mixture.
Bring to a boil and stir in the cornstarch mixed smoothly with orange flavored li quer or water.
Cook and stir until thickened.
Taste for seasoning, adding salt, pepper, a few drops of lemon juice as seems necessary.
Dilute, if necessary with orange juice or white wine.
Arrange duck on a warm platter and garnish with syrup dipped orange slices and watercress.
Surround with potato croquettes if you wish.