An exceptional classic of French cuisine, the crisp skin of Duck a l’Orange is contrasted by the moist, succulent and sweet meat of the duckling. The sauce adds the perfect complement. Ideal with wild rice.
- 2 ducklings, 4 to 4 1/2 pounds, each
- salt and pepper
- 3 large unpeeled apples, cored and diced
- 5 1/2 Cups raisins
- 1 large onion chopped
- 2 cloves garlic
- 1 Cup orange juice
- 1/4 Cup honey
- 2 teaspoons soy sauce
- 2 Tablespoons orange juice
- thin orange slices
- 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 1-1/4 hours basting frequently from the cup of orange juice. Blend honey soy sauce and 2 tablespoons of orange juice.
- Baste ducks with mixture. Increase heat to 400 and roast for 15 to 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 Tablespoons of cornstarch in cold water to cover. Add just enough to sauce mixture to thicken.
- Add salt and pepper to taste.
Serve with a white and wild rice blend, or white asparagus with Hollandaise or gaufrette potatoes.
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