Classic French canard al’orange takes advantageof the delightful flavor compatibility of duck and citrus fruit.The caramel-colored sauce, scented with orange peel, is a richcomplement to the dark, dense, full-flavored meat.
Recipe: Roast Duckling withOrange Sauce
3 oranges6 1/2 cups water1 (4 1/2 to 5-pounds) ducklingKosher salt1 onion, chopped1 carrot, chopped1 dry bay leaf2 teaspoons instant chicken bouillon orbase1/4 cup red wine vinegar3 tablespoons sugar1/2 cup port of Madeira2 tablespoons cornstarch blended with1/4 cup cold water2 tablespoons orange-flavored liqueurFreshly ground pepper to taste1 tablespoon butter or margarine
Pare off thin outer layer of peel (coloredpart only) from oranges with a vegetable peeler, then cut peelinto slivers about 1/16-inch wide and 1-inch long. In a smallpan, bring 3 cups of the water to a boil; add slivered orangepeel, cover, and simmer for 15 minutes. Drain peel and set aside.
Cut all remaining peel and white membranefrom oranges. Cut between segments; lift segments free, cover,and refrigerate.
Remove duckling neck and giblets; reserveneck for other uses and set giblets aside. Pull off and discardlumps of fat from duckling; then rinse duckling inside and outand pat dry. Sprinkle inside and out with 1 1/2 teaspoons salt.Sprinkle a third of the drained orange peel inside duckling.Tie legs and tail together. Place duckling breast down; witha long metal skewer, fasten neck skin to back, closing cavitysecurely. Tuck wingtips behind body. Prick skin all over at 1/2-inchintervals. Place duckling, breast down, on a rack in a shallowbaking pan.
Roast duckling in a 375°F (190°C)oven for 30 minutes. Siphon or spoon out fat from pan; add 1/2cup of the water, onion and carrot to pan. Turn ducking breastup and continue to roast until legs move freely, about 1 1/2more hours. Transfer duckling to a serving dish and keep warm.Reserve pan drippings.
While duckling is roasting, combine giblets,1/2 teaspoon salt, bay leaf and remaining 3 cups water in a smallpan. Bring to a boil; then reduce heat, cover and simmer untilgiblets are tender when pierced, about 1 1/2 hours. Remove gibletsand bay leaf; boil broth, uncovered, over high heat until reducedto 2 cups. Remove from heat and add bouillon. In another smallpan, combine vinegar and sugar. Simmer over medium-low heat untilliquid turns a caramel color; then pour vinegar mixture intoprepared duckling broth.
Skim and discard fat from roasting pan.Place pan over high heat and add port, stirring to scrape brownedbits free. Pour port mixture through a fine wire strainer setover a bowl;discard vegetables. Add strained port mixture toduckling broth and bring to a boil. Stir in cornstarch mixture.Cook, stirring constantly, until sauce is thick and smooth. Stirin remaining orange peel and liqueur, then season sauce to tastewith salt and pepper and blend in butter until melted. Pour sauceinto a small serving dish.
Garnish duckling with orange segments.Offer sauce to spoon over individual servings.
Makes 4 servings.
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