Roast Orange Duck

Roast Orange Duck Ingredients

1 Duck; 4 to 5 pounds	1/2 c Sherry
1 Clove garlic	3 Or
4 tb Oil	4 sl Fresh ginger root
1 Onion	1 ts Salt
1 Orange

Instructions for Roast Orange Duck

1. Wipe duck inside and out with a damp cloth. Cut garlic clove in two and rub cut side over skin, then brush duck with oil. Meanwhile preheat oven to 325 degrees. 2. Peel onion (but not orange). With a fork pierce each in several places. Place both inside duck and sew up the cavity securely or skewer. 3. Place duck on a rack over a roasting pan containing several inches of water and roast 2 hours. (Add more water to pan as it evaporates.) 4. Remove rack. Drain off and discard fat and liquids. Place duck directly in roasting pan and pour sherry over. Mince ginger root and sprinkle over top along with salt. Roast 30 minutes more. 5. Let bird cool slightly and unskewer. Discard orange aud onion. Bone duck and cut in bite-size pieces (each with some skin). 6. Strain liquids from roasting pan and reheat; then pour over duck. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: DuckCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Ginger	Onion	Orange
Salt	Sherry

Poultry Garlic Onion Orange Sherry Ginger Duck

for flavor and categorization

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