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Duck A la Orange 2


6 lb Duck, cut
1/2 c Red wine
1 tablespoon Orange peelings
1 each Clove garlic, minced
3 tablespoon Salad oil
1 tablespoon Potato starch
1 1/4 c Orange juice
1 tablespoon Honey
1/4 teaspoon Ginger
1/8 teaspoon Pepper
1 c Orange sections

Puncture duckling generously with fork; place on rack in roasting pan. Pour most of the sweet red wine over duckling pieces. Roast in slow oven (325 deg), basting occasionally, allowing 25 minutes/pound.

In medium saucepan, sauté' orange peel and garlic in oil. Mix in potato starch till smooth. Slowly add orange juice, honey and remaining wine. Simmer (1 min). Mix in ginger, pepper and orange sections; simmer (5 min).

Serve hot sauce with roast duckling.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.