Ingredients
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1
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1
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1
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1
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1
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2
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2
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1
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-
-
-
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Directions
Roast Duck L’Orange with Chutney, I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l’orange sauce. used the skin, bones and drippings to make a soup base that was out-of-this-world good!, Was absolutely delicious.. my husband said it was his favourite meal ever. I substituted chilli powder for Chinese 5 spice and also used apricot jam instead of peach conserve. Served with Dutch backed potatoes, onions and carrots and steamed broccoli I!!
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Steps
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1
Done
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Sprinkle Chili Powder, Garlic Powder, and Salt All Over Ducks. |
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2
Done
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Cut 1-Inch Slice in Skin of Ducks on Both Sides of Breasts. |
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3
Done
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Puree Garlic, Sage and Olive Oil and Fill in Slices in Skin With Mixture. |
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4
Done
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Chop Apple Into 1-Inch Pieces and Stuff Inside Ducks. |
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5
Done
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Bake at 350*f 175*c For 1 Hour 30 Minutes For a Slightly Rare Duck, or 2 Hours For a Well Done Duck. |
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6
Done
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Put the Ingredients For the L'orange Sauce in Saucepan and Heat Until Alcohol Simmers Off, About 6 Minutes. |
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7
Done
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Serve L'orange Sauce Over Sliced Duck Breasts or Other Parts. |
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8
Done
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Makes About 1 Cup. |
