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Brome Lake Duckling A L Orange

Canadian.kitchen's picture
Ingredients
  Eviscerated duckling 5 Pound (Fresh / Frozen)
  Orange/3 cups stuffing 1 , quartered
  Sugar 1⁄2 Cup (8 tbs)
  Wine vinegar 2 Tablespoon
  Orange 1
  Orange juice and white wine 3⁄4 Cup (12 tbs), mixed
  Cognac 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Orange flavored liqueur 2 Tablespoon
Directions

If duckling is frozen, defrost completely.
Rinse and dry inside and out.
Refrigerate giblets to cook later.
Stuff the duckling with 1 quartered orange or your favorite stuffing.
Lace or sew cavity closed and truss the bird.
Roast on a rack in a shallow roast pan 350F 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.

Recipe Summary

Cuisine: 
American
Method: 
Roasted
Ingredient: 
Duckling

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