*  Exported from  MasterCook  *
 
                             Canard A l'Orange
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oranges
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    duckling
                         salt -- pepper and thyme
    1                    orange -- peel and pulp
    1      C.            hot water
                         juice of 4 oranges
                         peel of 1 orange
      1/3  C.            unsalted butter
    1      Tsp.          sugar
    2                    oranges -- peeled and sliced
    1                    glass port or sherry
 
 Preheat oven to a very hot 450 degrees to get skin nice and
 crispy. Rub inside and outside of duckling with salt and
 pepper. Place diced pulp and peel (only the orange part of the
 rind) of 1 orange and a sprig of thyme into breast cavity and
 carefully close with wooden toothpicks. Place prepared duck- 
 ling, breast down, on a rack in a roasting pan. Fill pan with
 1 cup hot water and juice of 2 oranges plus orange peel. After
 1/2 hour of baking, turn duckling over and pour juice of 2
 oranges over it. Lower heat to 325 degrees and baste duck with
 drippings every 5 minutes. Bake for 1 1/4 to 1 1/2 hours.
 Orange Sauce: Take sauce from dripping pan. Remove
 grease. Add one glass of port or sherry and bring to a short
 boil.
 Garnish: Melt butter in pan. Add sugar and stir until
 caramelized. Now dip thinly sliced oranges (the 2 remaining
 ones) in this mixture.
 Place duckling on hot platter and garnish with
 caramelized orange slices. This is the traditional French way
 of preparing duck.
 
 
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