Preparation:
In mixing bowl, combine marmalade, soy sauce, and salt. Roast duckling at 450F for 15 minutes. Reduce heat to 400F and continue roasting, brushing occasionally with half of orange mixture, for 30 minutes, or until meat is tender. Meanwhile, heat butter in a small saucepan. Add flour and cook until flour is browned. Stir in wine, vinegar, and consommé. Bring to boil, stirring constantly. Cover and simmer for 10 minutes. Add remaining orange mixture. Cover and continue simmering for 10 minutes more. Add pepper.
Meanwhile, cook orange wedges in boiling water for 3 minutes. Drain. Keep warm.
Remove duckling to heated serving dish and keep warm. Pour excess fat off duckling pan. Add remaining cooking liquid to saucepan in which orange sauce is cooking. Mix.
For serving: Garnish with wedges of orange. Serve with sauce in sauce boat. Serve hot.
Serve with matchstick potatoes.
Comments: This is the family version of the classic duck a l'orange. It is surprisingly simple when compared to the classic one, and tastes just as good.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi |
