Orange Sauced Duckling
|Domestic duckling||5 Pound|
|Onion||1 Medium, quartered|
|Water||1 Cup (16 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Ground ginger||1 Dash|
|Orange liqueur||1 Tablespoon|
Rinse duckling and pat dry.
Season body cavity with a little salt and stuff with celery tops and quartered onion.
Skewer neck skin to back.
Tuck drumsticks under band of skin across tail or tie legs to tail.
Twist wing tips under back.
Place duckling, breast side up, on rack in shallow roasting pan.
Prick skin all over to allow fat to escape.
Roast, uncovered, in 375° oven for 1 3/4 to 2 1/4 hours or till drumstick moves easily in socket.
Meanwhile, cut peel from the orange.
Remove white membrane from peel; slice peel into julienne strips.
Section orange over bowl to catch juice.
Add sections to juice; set aside.
Simmer peel in 1 cup water for 15 minutes; drain well.
If desired, reserve a few strips for garnish.
Remove duckling from pan; discard stuffing.
Keep duckling warm.
For sauce, skim fat from drippings.
Add water to drippings to measure 1 cup liquid.
Combine sugar, cornstarch, bouillon granules, and ginger.
Blend in the 1 cup of drippings liquid and vinegar.
Cook and stir till bubbly.
Add reserved orange juice and sections, cooked peel, and orange liqueur.
Cook and stir 2 minutes more.