Duck A Lorange Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Duck, cut
1/2 cup: Red wine,
1 tbsp: Orange peelings,
1 each: Clove garlic, minced
3 tbsp: Salad oil,
1 tbsp: Potato starch,
1 1/4 cup: Orange juice,
1 tbsp: Honey,
1/4 tsp: Ginger,
1/8 tsp: Pepper,
1 cup: Orange sections,
Directions:
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, saute 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.
Source from luhu.jp
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, saute 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.
Source from luhu.jp