Duckling A Lorange Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 each: Ducklings 4 to 41/2 lb,
Salt and pepper,
3 large: Unpeeled apples cored and,
Diced,
5 1/2 cup: Raisins,
1 large: Onion chopped,
2 each: Garlic cloves,
1 cup: Orange juice,
1/4 cup: Honey,
2 tsp: Soy sauce,
2 tbsp: Orange juice,
Thin orange slices,
Directions:
Wash ducks. Prick skin on all sides with fork and rub well with cut
garlic cloves. Sprinkle with salt and pepper inside and out. Combine
apples raisins and onion stuff into neck and back cavities. Secure
with skewers. Place ducks breast up on rack in large shallow open
pan. Roast at 325 for 1-3/4 hrs basting frequently from the cup of
orange juice. Blend honey soy sauce and 2 tbsp of orange juice. Baste
ducks with mixture. Increase heat to 400 and roast for 15-20 minutes
longer. To serve garnish each platter with orange slices.
Sauce: Simmer necks and giblet in water for 40 minute covered. Strain
reserve liquid. When ducks are done skim off fat in the roasting pan
and pour remaining juices about 1 cup into saucepan with 1 1/2 cups
of reserved broth and 1/4 cup dry white wine. Bring to a boil and
reduce heat. Simmer 5 minutes. Mix 4 tbsp of cornstarch in cold
water to cover. Add just enough to sauce mixture to thicken. Salt
and pepper to taste. From: Eleanor Murray Date:
05-07-95
Source from luhu.jp
garlic cloves. Sprinkle with salt and pepper inside and out. Combine
apples raisins and onion stuff into neck and back cavities. Secure
with skewers. Place ducks breast up on rack in large shallow open
pan. Roast at 325 for 1-3/4 hrs basting frequently from the cup of
orange juice. Blend honey soy sauce and 2 tbsp of orange juice. Baste
ducks with mixture. Increase heat to 400 and roast for 15-20 minutes
longer. To serve garnish each platter with orange slices.
Sauce: Simmer necks and giblet in water for 40 minute covered. Strain
reserve liquid. When ducks are done skim off fat in the roasting pan
and pour remaining juices about 1 cup into saucepan with 1 1/2 cups
of reserved broth and 1/4 cup dry white wine. Bring to a boil and
reduce heat. Simmer 5 minutes. Mix 4 tbsp of cornstarch in cold
water to cover. Add just enough to sauce mixture to thicken. Salt
and pepper to taste. From: Eleanor Murray Date:
05-07-95
Source from luhu.jp