Roast Duckling a La Orange
Roast Duckling a La Orange, a duck recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Roast Duckling a La Orange
Ingredients
- 4 5-pound ducklings
- 1 ts Seasoned salt
- 1/2 ts Rosemary
- 1/2 c Celery; chopped
- 1/2 c Onion; chopped
- 2 c Brown sauce; or chicken stoc
- 3 tb Sugar
- 1 tb Butter
- 1/2 c Vinegar
- 1 c Orange juice
- 1 ts English mustard
- 1/2 ts Cornstarch
- 1/4 c Grand marnier
Method
- Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 2:00 STEP ONE: Prepare the Duckling and Basic Brown Sauce– Trim the duck of excess fat at the base of the tail.
- Rub the inside with the seasoning salt and rosemary.
- Preheat oven to 450 degrees F.
- Place the duckling in a roasting pan, add 1/2 cup of water, and roast for 1-1/2 hours, basting occasionally.
- Remove the duckling from the oven and keep warm.
- Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and saute until tender.
- Add two cups of brown sauce.
- Boil for 20 minutes.
- The basic sauce is now ready for additional flavoring.
- STEP TWO: Prepare the Orange Sauce– Melt the butter, vinegar, and sugar in a saucepan and boil until the liquid caramelizes.
- Add the orange juice, mustard, and basic brown sauce and bring to a boil.
- Strain the sauce, then thicken with cornstarch and season with Grand Marnier.
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