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Print this Recipe    Orange Duck

Duckling a l'Orange

4 1/2 to 5 lb. duckling
1 tsp. salt
2 oranges, unpeeled, quartered
3 peppercorns, or 1/8 tsp. pepper
1 garlic clove, minced
3 to 4 tbsp. orange marmalade

2 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. grated orange peel
2/3 cup orange juice
3 tbsp. pan drippings
2 tbsp. orange flavored liqueur

Hot cooked rice

Heat oven to 400 degrees F. Remove giblets from body cavity;
refrigerate for later use. Rinse duckling inside and out and pat
dry. Sprinkle cavity with salt. Place oranges, garlic, and
peppercorns in cavity. Close body openings by bringing loose skin
over openings and securing with metal skewers. Tie wings to body.
Place breast side up on a rack in shallow roasting pan. Bake at
400 for 15 minutes. Reduce oven temperature to 325. Bake 2 1/2 to
3 hours or until meat is tender (about 180 degrees F), basting
occasionally with drippings. During last 15 minutes of baking,
spread with orange marmalade.

In small saucepan, combine sugar, cornstarch, and orange peel. Stir
in juice and 3 tbsp. drippings from roasting pan. Heat to boiling,
stirring occasionally. Keep hot or reheat to serve. Stir in liqueur
before serving. Discard stuffing. Serve duckling over rice with
orange sauce. Serves 4.


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