Domestic Duck with Orange Sauce
Ingredients
- 4 to 5 pound duckling
- Salt
- 2 cups of water
- 1 small onion
- 1 tablespoon slivered orange peel
- 2 tablespoons sugar
- ¼ cup red wine vinegar
- ½ cup orange juice
- 2 cloves
- 1 tablespoon tomato catsup
- 1 tablespoon cornstarch
- ¼ cup sherry
Instructions
- Pull out any leaves of fat from the body cavity of the duck.
- Sprinkle cavity with salt.
- Place duck in roasting pan.
- Put giblets and neck in the second pan.
- Roast duck and giblets in hot (425°) oven 30 minutes.
- Remove pan with giblets.
- Reduce oven heat to moderate (325°) and roast duck one hour longer, pouring ofl’ fat as it accumulates in the pan.
- Meanwhile, add water, onion, and ½ teaspoon salt to giblets and neck and simmer about 45 minutes.
- To prepare orange peel, cut a thin slice, orange portion only, from orange, and cut into very thin slivers. Cover generously with cold water and boil 10 minutes.
- Drain off water and reserve peel.
- Combine sugar and vinegar in a small saucepan and boil 3 minutes.
- Add ¾ cup stock from giblets, orange juice, ½ teaspoon salt, cloves, and catsup.
- Simmer about 5 minutes.
- Blend cornstarch with sherry and stir into sauce.
- Cook and stir until clear and thickened.
- Strain spices from the sauce, add slivered orange peel.
- Pass sauce separately to be spooned over servings of duck.
Notes
MOIST AND JUICY—For fattier domestic duck, we suggest a high temperature, then a low one to melt away excess fat, while leaving the flesh moist and juicy. Serve it with an orange sauce and glasses of Burgundy wine,
