Duckling With Orange Sauce
|Ready to cook duckling||1|
|Grated orange peel||2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Currant jelly||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Dry mustard||1⁄8 Teaspoon|
|Cold water||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Orange||1 , peeled and sectioned|
|Orange flavored liqueur||1 Tablespoon|
Fasten neck skin of duckling to back with skewers.
Lift wing tips up and over back for natural brace.
Place duckling breast side up on rack in shallow roasting pan.
Prick skin with fork.
Roast uncovered in 325° oven until done, about 2 1/2 hours, removing excess fat from pan occasionally.
Duckling is done when drumstick meat feels very soft.
Let stand 10 minutes for easier carving.
Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling.
Mix water and cornstarch; stir into sauce.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir for 1 minute.
Stir in orange sections and liqueur.
Brush duckling with some of the orange sauce; serve with remaining sauce.