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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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
1
Done
|
Sprinkle Chili Powder, Garlic Powder, and Salt All Over Ducks. |
2
Done
|
Cut 1-Inch Slice in Skin of Ducks on Both Sides of Breasts. |
3
Done
|
Puree Garlic, Sage and Olive Oil and Fill in Slices in Skin With Mixture. |
4
Done
|
Chop Apple Into 1-Inch Pieces and Stuff Inside Ducks. |
5
Done
|
Bake at 350*f (175*c) For 1 Hour 30 Minutes For a Slightly Rare Duck, or 2 Hours For a Well Done Duck. |
6
Done
|
Put the Ingredients For the L'orange Sauce in Saucepan and Heat Until Alcohol Simmers Off, About 6 Minutes. |
7
Done
|
Serve L'orange Sauce Over Sliced Duck Breasts or Other Parts. |
8
Done
|
Makes About 1 Cup. |