Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Sugar, |
| 1 ounce | Red wine vinegar, |
| 2 \N | Oranges, , juice of |
| \N \N | Demi glace, |
| \N \N | Salt, |
| \N \N | Pepper, |
| \N \N | Duck leg quarters, boned, with skin |
| \N \N | Duck breast pieces, boned, with skin |
| \N \N | Onions, sliced |
| \N \N | Apple, diced |
| \N \N | Butter, |
| \N \N | Walnuts, chopped |
| \N \N | Fresh thyme, |
| \N \N | Parsley, finely chopped |
For Sauce: 1. Cook sugar and vinegar to a gastrique (blonde caramel).
2. Add orange juice and reduce to a heavy syrup. Add demi glace and reduce if necessary. Season with S & P.
For Stuffing: 1. Sweat onion and apple in butter.
2. Add thyme, salt, pepper, walnuts. Off heat, add parsley.
For Duck: 1. Remove bones from duck legs, leaving one 2" piece pushed up through skin. Fill with 1-2 Tbl. stuffing.
2. Place on foil, shape foil to stand up legs. Place on sheet pan and bake at 350øF for 45 minutes.
3. Season breasts with S & P, cook in hot pan skin side down until crisp and golden (7-10 minutes). Sear meat side and flip to skin side. Finish cooking in 375øF oven for 5-10 minutes.
4. Let rest, slice into aiguillettes (long, thin slices), spoon sauce over.
Notes: Duck With Orange Sauce
Recipe by: chefmad
Posted to MC-Recipe Digest V1 #376, by chefmad <chefmad@...> on Fri, 17 Jan 97.