Duck A La Orange

One 5-6 lb Cut Duck
1/2 cup Red Wine
1 tbs Peelings Orange
1 Clove Minced Garlic
3 tbs Salad Oil
1 tbs Potato Starch
1-1/4 cups Orange Juice
1 tbs Honey
1/4 tsp Ginger
1/8 tsp Pepper
1 cup Sections Orange

*** 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 at 325F, 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.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana