Duck à L’orange
Roast ducking cooked to crisp brown perfection, with a not-too-sweet orange sauce. –Mountain View Inn, Norfolk, Connecticut
Yield: Serves 6.
- 3 ducklings (5 to 6 pounds total)
- Celery stalks
- 2 oranges
- 1 lemon
- 2 ounces sugar
- 2 ounces vinegar
- 1 cup orange juice
- 1 pint brown sauce
- 1/2 cup white wine
InstructionsSeason duck cavities with salt and pepper. Place necks and giblets in bottom of pan with celery stalks so ducks will stay out of cooking grease. Roast in preheated oven at 400 degrees F for 1-1/2 to 2 hours.
Peel zest from fruit; squeeze juices and reserve. Cut zest in thin matchstrip shapes and blanch in boiling water for 5 minutes.
Caramelize sugar in saucepan. Add vinegar, 1 cup orange juice, reserved juice from oranges and lemon, and brown sauce. Hold over low heat.
When ducks are done remove from oven, split in half, and place on platters. Remove excess fat, vegetables, and giblets and necks from roasting pan. Add wine to pan and deglaze over low heat, stirring to remove all drippings. Strain, add to sauce, and pour over ducks when ready to serve.