Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Ducks (1 per person) |
| 1 cup | Burgundy wine |
| ½ cup | Granulated sugar |
| ⅓ cup | Brown sugar |
| 1 tablespoon | Cornstarch |
| 1 cup | Orange juice |
| 1 tablespoon | Grated orange rind |
| ¼ teaspoon | Salt |
GLAZE
Brown duck in Dutch oven. Add wine and bake, covered, at 325øuntil tender, basting and turning often (about 2-½ to 3 hours). Combine sugars and cornstarch in a heavy saucepan. Add juice, rind and salt. Simmer and stir until thick. Serve over duck. Yield: 1-½ cups glaze, 1 duck per person JULIE ALLEN (MRS. WALLY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .