Mallard in grand marnier sauce

Yield: 4 servings

Measure Ingredient
\N \N Cooking
\N \N Serves 4


Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 2 mallard 2 flour for coating fine sea salt and freshly ground black pepper sunflower oil for frying 1 small orange 1 6 large oranges 6 125 ml/4 fl oz Grand Marnier ½ cup 10 ml/2 tsp brown sugar 2 tsp This is a simple recipe for an older bird which needs to be casseroled. Preheat the oven to 180-C/350-F/Mark 4. Season the cavities with salt and pepper and roll the birds in flour. Brown them all over in heated oil. Cut the small orange in half and put a half in each bird. Tuck in the tail ends, and arrange in a medium casserole. Pour over the juice of four of the oranges and season well with salt and pepper. Cook in the oven for 1½-2 hours, basting frequently with the juice. Meanwhile, pare the rind from the two remaining oranges and cut it into julienne strips .

Blanch in boiling water and drain well . Peel all the white pith from the two oranges and divide them into skinned segments; reserve. Place the julienne strips of orange rind, Grand Marnier and sugar in a saucepan and bring to the boil quickly. Simmer for a few seconds.

When the birds are cooked, remove them from the casserole and keep hot. Add the juices from the casserole to the Grand Marnier sauce, bring back to a simmer and taste for seasoning. Warm the orange segments in a non-stick pan. Discard the halves of orange from the duck cavities. Cut the ducks in halves, place them on a hot serving plate and garnish with the warmed orange segments. Serve the sauce separately.

Submitted By SALLIE KREBS On 03-01-95

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