Duck Lorange

Duck Lorange Ingredients

1 Duck; (3 1/2 - 4 pound)	3/4 c Dry white wine
1/3 c Orange marmalade	1 tb Wine vinegqar
1 tb Soy sauce	1/4 c Beef consomme
1 ts Salt	1/4 ts Pepper
1 tb Butter	1 Orange; peeled and cut into
1 tb Flour

Instructions for Duck Lorange

The Art of French Cooking by Fernande Garvin This is the family version of the classsic duck alorange. It is surprisingly simple when compared to the classic one, and tastes just as good. In mixing bowl, combine marmalade, soy sauce amd salt. Roast duck at 450* for 15 minutes. Reduce heat to 400* and continue roasting, brushing occassionally with half of the orange mixture, for 30 minutes, or until meat is tender. Meanwhile, heat butter in small saucepan. Add flour and cook until flour is browned. Stir in wine, vinegar and consomme. Bring to a boil, stirring constantly. Cover and simmer for 10 minutes. Add remaining orange mixture. Cover and continue simmering for 10 minutes more. Add pepper. Meanwhile, cook orange wedges in boiling water for 3 minutes. Drain. Keep warm. Remove duck to heated serving dish and keep warm. Pour excess fat off the duck pan. Add remaining cooking liquid to saucepan in which orange sauce is cooking. Mix. For serving: garnish with wedges or orange. Serve sauce in a sauceboat. Serve hot. Serves 4 Serve with matchstick potatoes. Wine Suggestion: A light red wine Red Bordeaux, Beaujolais, domestic claret Or a chilled dry wine Bordeaux Graves, Pouilly_Fuisse; white Cotes du Rhone, Alsatian Riesling, Pinot Blanc. Or a rose wine. Posted to MM-Recipes Digest V4 #336 by UCJU31A@prodigy.com ( M BROOMER) on Dec 28, 1997

Main Ingredient: DuckCuisine: Uncategorized

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