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Holiday Roast Duck

2 4-5 pound ducks, excess fat removed
fresh lemon juice
freshly ground black pepper
3 red onions, sliced
3 carrots, sliced
1 orange, halved

Preheat oven to 425 degrees F. Pat ducks dry. Trim wing tips. Rub
cavities with salt and lemon juice. Stuff each with orange half
and 1/3 of red onion pieces. Pierce skin with fork. Truss ducks to
hold shape, season with salt and pepper. Arrange ducks breast side
up in large roasting pan, surround with sliced onions and carrots.
Roast 15 minutes. Reduce oven temperature to 350 degrees. Turn
ducks on one side and roast 20 minutes, removing fat from pan
occasionally. Turn ducks on second side and roast 20 minutes removing
fat from pan occasionally. Arrange breast side up in pan, brush
ducks with orange sauce generously. Cook until duck juices run
clear when ducks are pierced in thick part of thighs about 25
minutes. For crisper skin, preheat broiler. Broil ducks until crisp.
Watch them carefully. Transfer to platter and let stand 10 minutes.
Present ducks on bed of herbed rice with carrots from roasting pan
if desired (discard onions). When ducks are carved, serve with
orange sauce. Serves 4.

Orange Sauce for Duck

2 cup orange juice, fresh
4 Tbsp green onions, minced
3 Tbsp white wine vinegar
2 1/2 Tbsp brown sugar, firmly packed
4 Tbsp butter
10 Tbsp butter, unsalted, chilled, cut into 5 pieces
2 ea orange peel, 2x3/4-inch wide strips-julienne
black pepper, freshly ground
nutmeg, freshly ground

Simmer first five ingredients in heavy saucepan over medium heat,
stirring until sugar dissolves. Increase heat and boil until sauce
is reduced to 1/2 cup, about 25 minutes. Remove sauce from heat
and whisk in four pieces chilled butter. Set pan over low heat and
whisk in six remaining butter pieces one piece at a time.

NOTE: Remove pan from heat if drops of melted butter appear. (if
sauce breaks, remove and whisk in two tablespoons of chilled butter).
Mix in orange peel. Season with salt, pepper and nutmeg. Spoon over
carved roast duck. Serves 4.


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