Recipe Of The Day: Duck a'Lorange - BigOven.com

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Duck a'Lorange - You are not allowed to view links. Register or Login

 <h3><A href="http://www.bigoven.com/160302-Duck-a'Lorange-recipe.html" target="_blank">Duck a'Lorange recipe - BigOven.com</A></h3><a href="http://www.bigoven.com/160302-Duck-a'Lorange-recipe.html" target ="_blank"><img alt="Click here for a larger picture of Duck a'Lorange" src="http://www.bigoven.com/pics/030106010039.jpg" width="140" /></a>
6 Servings
Duck
French<BR/>Poultry   Main Dishes   New Year   French   Duck   Dinner  

2 5 Lb. Ducklings
1 13-3/4 Oz. <a href="http://www.bigoven.com/whatis.aspx?id=Chicken%20Broth" class="deflink">Chicken Broth</a>
3 tablespoons Cointreau
2 Small <a href="http://www.bigoven.com/whatis.aspx?id=Orange" class="deflink">Orange</a>s
2 tablespoons <a href="http://www.bigoven.com/whatis.aspx?id=Sugar" class="deflink">Sugar</a>
2 tablespoons <a href="http://www.bigoven.com/whatis.aspx?id=White%20Vinegar" class="deflink">White Vinegar</a>
2 tablespoons <a href="http://www.bigoven.com/whatis.aspx?id=Cornstarch" class="deflink">Cornstarch</a>
1/2 cup <a href="http://www.bigoven.com/whatis.aspx?id=Orange" class="deflink">Orange</a> Juice
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Lemon" class="deflink">Lemon</a> Juice
1 Clove <a href="http://www.bigoven.com/whatis.aspx?id=Garlic" class="deflink">Garlic</a> Chopped
  <a href="http://www.bigoven.com/whatis.aspx?id=Peppercorn" class="deflink">Peppercorn</a>s

Remove giblets from duckling; rinse duckling and drain.  Prick skin all over with tines of fork.  Salt cavity.  Stuff body with 1 clove garlic, chopped, 3 whole black peppercorns, 1 unpeeled orange, quartered.  Tie legs to tail; twist wings flat against back.  Place on a rack in a roasting pan.  Roast in very hot oven (450) 30 minutes; lower hear to moderate (350).

Remove fat from pan.  Mix 2 T. chicken broth and 1 T. Cointreau; brush over duckling.  Roast 1-1/2 hours longer, or until golden and meat is tender.  Pare ring from 1 small orange; cut in thin strips; cover with boiling water.  Let stand 5 minutes; drain.

Sauce:  Mix 2 T. sugar and 2 T. white vinegar in a small heavy frying pan.  Cook, stirring, until golden; remove from heat; slowly stir in 1/4 cup canned chicken broth.  Remove duckling to a platter; cut away strings; keep warm.

Stir 3/4 cup canned chicken broth into pan drippings; strain.  Skim off fat, then stir mixture into 2 T. cornstarch in a saucepan.  Cook, stirring, until mixture thickens and boils 3 minutes.  Stir in 1/2 cup orange juice, caramelized mixture, orange rind, and 2 T. Cointreau.  Heat, spoon part over duckling, serve remainder separately.

Per Serving (excluding unknown items): 1238 Calories; 112g Fat (83.1% calories from fat); 35g Protein; 17g Carbohydrate; 1g Dietary Fiber; 216mg Cholesterol; 386mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 19 1/2 Fat; 1/2 Other Carbohydrates.<p>Rate this recipe for You are not allowed to view links. Register or Login, or create your own favorites list at You are not allowed to view links. Register or Login, with over 160,000 recipes.  Free iPhone recipe site now available; visit You are not allowed to view links. Register or Login for details.</p>