Duckling a l'orange

8 servings

Ingredients

QuantityIngredient
2eachesDucklings 4 to 41/2 lb
Salt and pepper
3largesUnpeeled apples cored and
Diced
cupRaisins
1largeOnion chopped
2eachesGarlic cloves
1cupOrange juice
¼cupHoney
2teaspoonsSoy sauce
2tablespoonsOrange juice
Thin orange slices

Directions

Wash ducks. Prick skin on all sides with fork and rub well with cut garlic cloves. Sprinkle with salt and pepper inside and out. Combine apples raisins and onion stuff into neck and back cavities. Secure with skewers. Place ducks breast up on rack in large shallow open pan. Roast at 325 for 1-¾ hrs basting frequently from the cup of orange juice. Blend honey soy sauce and 2 tbsp of orange juice. Baste ducks with mixture. Increase heat to 400 and roast for 15-20 minutes longer. To serve garnish each platter with orange slices.

Sauce: Simmer necks and giblet in water for 40 minute covered. Strain reserve liquid. When ducks are done skim off fat in the roasting pan and pour remaining juices about 1 cup into saucepan with 1½ cups of reserved broth and ¼ cup dry white wine. Bring to a boil and reduce heat. Simmer 5 minutes. Mix 4 tbsp of cornstarch in cold water to cover. Add just enough to sauce mixture to thicken. Salt and pepper to taste. Submitted By ELEANOR MURRAY On 05-01-95