Poultry: Roast Duck 06 by Recipe Cottage

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	Roast Duck 06

		Holiday Roast Duck 2 4-5 pound ducks, excess fat removed salt 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 salt 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.