duckling a la orange
(1 rating)
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Here's another James Beard classic. We used to make this for our anniversary every year. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with roasted chicken, but duck makes it really special.
(1 rating)
yield
2 serving(s)
prep time
15 Min
cook time
3 Hr
method
Bake
Ingredients For duckling a la orange
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1duck
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3 Tbspbutter
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3 Tbspflour
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1 1/2 ccanned bouillon
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1/2 tspthyme
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1sprig parsley
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salt and pepper
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1/2 cconcentrated orange juice, undiluted
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3 Tbsporange zest
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1 Tbsplemon juice
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2 Tbspgrand marnier
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1orange, optional
How To Make duckling a la orange
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1Melt butter in heavy saucepan. Add flour. Blend well over medium heat. Reduce heat and simmer for several minutes.
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2Heat bouillon, stir into roux, and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes.
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3Combine orange juice, orange zest, and lemon juice, with brown sauce. Simmer 5 minutes and add liquor.
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4Clean duck. Heat oven to 325ºF.
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5Place breast side up in shallow roasting pan. Brush duck with 1/2 of glaze. Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.
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6Just before serving, add 1/2 cup orange sections to sauce, if desired. Heat through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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