Duck with Orange Sauce
|Duck||5 Pound (Oven Ready)|
|Orange liqueur||5 Tablespoon|
|Paprika pepper||1 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Duck stock||2⁄3 Cup (10.67 tbs)|
Slice the carrot; peel and quarter the onion.
Heat the oil in a roasting pan.
Add the carrot and onion and place the duck on top.
Roast in a moderately hot oven (400° F) for about 1 1/2 hours, turning the duck over halfway through the time.
Cut the orange rind into fine strips and squeeze the juice.
Transfer the duck to a serving dish.
Skim all but 1 tablespoon of the fat from the pan.
Rub the onion and carrot through a strainer and return to the roasting pan.
Add the orange juice and rind, the liqueur, salt, paprika, pepper and stock and mix together.
Bring to the boil, scraping up the sediment.
Thicken with the dissolved cornstarch and serve in a sauceboat.
Garnish the duck with parsley.