Ingredients
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1
-
3
-
3
-
1 1/2
-
1/2
-
1
-
-
1/2
-
3
-
1
-
2
-
-
-
-
Directions
Duckling a La Orange,Here’s another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. 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.,Made for the FYC Tag Game @ FF&F as we were having a friend/guest from the US who happens to love duck. This recipe is all about the basting glaze that sets it apart from ordinary roast duck. The volume of glaze is roughly 2 cups & I was unable to use half of it w/the 1st application as directed because it started running off the duck & into the bottom of the roasting pan. While the glaze is clearly the main upside of the recipe, the 1 downside is that I was unable to get the crispy skin we always long for — Even after applying forced fan heat. However, I managed to make good use of the extra glaze. After removing the duck from the roasting pan & pouring off the rendered fat, used the excess glaze to deglaze the roasting pan & strained it to serve w/the duck. The rich-from-the-start glaze combined w/the duck-flavored meat drippings plus salt & pepper made a lovely sauce addition to the meal. Thank you for helping me serve something spec to my US guest.
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Steps
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1
Done
|
Melt Butter in Heavy Saucepan. Add Flour. Blend Well Over Medium Heat. Reduce Heat and Simmer For Several Minutes. |
|
2
Done
|
Heat Bouillon, Stir Into Roux, and Continue Stirring Until Sauce Thickens. Add Herbs, Reduce Heat and Simmer For Several Minutes. |
|
3
Done
|
Combine Orange Juice, Orange Zest, and Lemon Juice, With Brown Sauce. Simmer 5 Minutes and Add Liquor. |
|
4
Done
|
Clean Duck. Heat Oven to 325f. |
|
5
Done
|
Place 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. |
|
6
Done
|
Just Before Serving, Add 1/2 Cup Orange Sections to Sauce. Heat Through. |
