Duckling With Orange Sauce
|Stock||2 Cup (32 tbs)|
|Fat green bacon/Fat mildly cured bacon||1 Tablespoon|
Bitter Seville oranges are best for this dish.
Draw the duckling; mince the liver, having removed the gallbladder, and mix it with the juice of 1 orange.
Put this mixture aside on a plate.
Fill the carcase of the duckling with 6 tablespoonfuls of butter (2 1/2 oz.) mixed with 2 tablespoonfuls of flour and the juice of the second orange.
Sew or skewer up the openings, tie the fat bacon round the bird, and brown it lightly in 1 tablespoonful of butter.
Then add the sliced carrot and onion and the stock, and simmer for an hour and a half in the oven.
Whilst it is cooking, chop coarsely the peel of the 2 oranges, (but only the red part, not the pith) and scald for 10 minutes in boiling water: then drain.
Now melt 2 oz.
of butter and add 1 tablespoonful of flour to make a roux, moisten it with half a glass of stock, add the chopped orange peel, and keep this sauce hot.
When the duckling is tender, take off the bacon, and put the bird on a dish, and keep it hot.
Skim the fat carefully off the juices from round the duck, and add this skimmed gravy to the saucepan containing the Orange sauce.
Just before serving, add, too, the finely minced duck liver with the juice of an orange, heat it for another minute and then pour it over the duckling through a strainer.
If bitter Seville oranges are unobtainable the sauce may be made with sweet oranges to which the juice of a lemon has been added.