duckling a la orange
(1 RATING)
Here's another James Beard classic. We used to make this for our anniversary every year. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with roasted chicken, but duck makes it really special.
No Image
prep time
15 Min
cook time
3 Hr
method
Bake
yield
2 serving(s)
Ingredients
- 1 - duck
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups canned bouillon
- 1/2 teaspoon thyme
- 1 - sprig parsley
- - salt and pepper
- 1/2 cup concentrated orange juice, undiluted
- 3 tablespoons orange zest
- 1 tablespoon lemon juice
- 2 tablespoons grand marnier
- 1 - orange, optional
How To Make duckling a la orange
-
Step 1Melt butter in heavy saucepan. Add flour. Blend well over medium heat. Reduce heat and simmer for several minutes.
-
Step 2Heat bouillon, stir into roux, and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes.
-
Step 3Combine orange juice, orange zest, and lemon juice, with brown sauce. Simmer 5 minutes and add liquor.
-
Step 4Clean duck. Heat oven to 325ºF.
-
Step 5Place breast side up in shallow roasting pan. Brush duck with 1/2 of glaze. Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.
-
Step 6Just before serving, add 1/2 cup orange sections to sauce, if desired. Heat through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes