Napa Rose Duckling
|Duckling||5 Pound, quartered (1 Bird)|
|Salt||To Taste (As Required)|
|Pepper||To Taste (As Required)|
|Ground ginger||To Taste|
|Grated onion||1 Tablespoon|
|Rose wine||1 Cup (16 tbs) (Napa Variety)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Teaspoon|
1. Wash the duckling. Pat it thoroughly dry.
2. Preheat the oven to 400 degree F.
3. In a casserole, place the duck quarters, flesh-side up.
4. Place in the center rack of the hot oven for 30 minutes to sear.
5. Remove and drain off the fat.
6. Rub the duck with salt, pepper, ginger and onion.
7. Pour 1/4 cup of the wine into the casserole.
8. Cover the with lid or foil and return to the oven.
9. Roast for about 45 to 60 minutes until the duck is tender. The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.
10. Remove the duck quarters and place on a serving platter. Keep warm
11. To make the sauce, combine sugar, cornstarch, orange peel and remaining wine.
12. Skim the fat from the cooking juices in the casserole and stir the liquid into it.
13. Place the casserole over the stove and heat sauce, stirring constantly and scraping the bottom to dislodge the browned bits.
14. Cook sauce until reduced thick and clear sauce.
15. Strain into a sauceboat.
16. Serve the duck with the sauce.