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Title: Roast Duck with Orange Sauce
Categories: Poultry Jewish Info
Yield: 2 Servings
| 3 1/2 | lb | To 4-1/2 lb duck |
| 1 | Orange, peeled salt | |
| Garlic powder | ||
| 1/2 | c | Brown sugar |
| 1 | tb | Cornstarch |
| 1 | c | Orange juice |
| 1 | tb | Orange rind, grated |
| 1 | Lemon's juice | |
| 2 | tb | Orange liqueur (opt.) |
| 2 | Oranges, sliced into rounds | |
| Parsley, for garnish |
Preheat oven to 375F. Wash duck, dry it, & make sure to remove any remaining pinfeathers. Pull away & discard any loose pieces of fat. Place peeled orange inside cavity. Sprinkle outside of duck lightly w/ salt & garlic powder. Rub salt & garlic into skin but do not prick skin. Line bottom of roasting pan w/aluminum foil to catch to grease as it melts. Place duck on a rack in roasting pan. Cook in preheated oven for 1 hr.
In the meantime, in a bowl, mix together the brown sugar & cornstarch. In a saucepan, place the mixture together w/orange juice, orange rind, lemon juice, & the orange liqueur, if desired. Stir well & bring the mixture to a boil. Reduce to a simmer, stirring constantly until the mixture loses its cloudiness & thickens slightly. Remove the duck from the oven & allow it to cool for 10 to 15 mins. (Do not turn off the oven.) Split the duck in half using poultry shears or a sharp knife. Remove the breastbone. Once you split the duck, you will find it easy to gently pry the breastbone away from the meat. Drain off any accumulated fat from the roasting pan. Place the duck halves on the rack, skin side up. Brush the duck w/ orange sauce & reserve the remaining sauce to serve at table.
Roast the duck for another 30 to 40 mins. When done, the skin should be very crisp & browned. Serve the duck surrounded by the orange rounds & garnished w/parsley. Pour the warm orange sauce into a gravy bowl & pass around. This duck goes very nicely w/any rice dish. Makes 2 to 3 servings.
ADVICE FROM MAMA: For a very fancy variation, in a small saucepan, heat 1/3 cup orange liqueur. Place the roasted duck halves on a preheated serving platter, decorate, & pour the heated liqueur over the duck. Strike a match & light the liqueur in the bottom of the platter. Carry the duck flambe to the dinning table to a chorus of ooohs & aaahs. For an exotic variation, try mixing together 1/3 cup honey, 1/3 cup orange juice, & 1 ts curry powder. Season the duck to taste as usual. Apply half of the sweet, spicy mixture to the bird. Roast in the preheated oven as above. Periodically baste the duck w/remaining mixture. This delicious coating on the duck will have you dreaming of warm nights in Kashmir.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990. DPileggi in Houston, Texas
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