Duckling a l'Orange
4 1/2 to 5 lb. duckling 1 tsp. salt 2 oranges, unpeeled,
quartered 3 peppercorns, or 1/8 tsp. pepper 1 garlic clove,
minced 3 to 4 Tbsp. orange marmalade
Orange Sauce 2 Tbsp. sugar 1 Tbsp. cornstarch 1 Tbsp. grated
orange peel
2/3 cup orange juice 3 Tbsp. pan drippings 2 Tbsp. orange
flavored liqueur
Hot cooked rice
Heat oven to 400 degrees F. Remove giblets from body cavity;
refrigerate for later use. Rinse duckling inside and out and
pat dry. Sprinkle cavity with salt. Place oranges, garlic,
and peppercorns in cavity. Close body openings by bringing
loose skin over openings and securing with metal skewers.
Tie wings to body. Place breast side up on a rack in shallow
roasting pan. Bake at 400 for 15 minutes. Reduce oven
temperature to 325. Bake 2 1/2 to 3 hours or until meat is
tender (about 180 degrees F), basting occasionally with
drippings. During last 15 minutes of baking, spread with
orange marmalade. In small saucepan, combine sugar,
cornstarch, and orange peel. Stir in juice and 3 Tbsp.
drippings from roasting pan. Heat to boiling, stirring
occasionally. Keep hot or reheat to serve. Stir in liqueur
before serving. Discard stuffing. Serve duckling over rice
with orange sauce. Serves 4.
The Pillsbury Cookbook
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