Roast duck in orange sauce Recipe serve 6
Step 1: Preheat
oven at 400 degrees F.
2: Cut the peel of 4 oranges into strips. Simmer for 20 minutes in water. Drain.
3: Add a pinch of salt and pepper inside the duck, and one third of the orange peels.
4: Roast for 15 minutes. Reduce heat to 350 F. Turn the duck. Roast for 30 minutes. Turn the duck again. Roast for 20 minutes. Add a pinch of salt and turn again. Roast for 15 minutes.
Step 5: Boil vinegar and sugar over high heat for 5 minutes. Remove from heat. Add half a cup of duck stock. Simmer for one minute, stir. Add the remaining stock, the Port and the orange peels. Simmer for 4 minutes. Pour the orange liqueur.
Step 6: Remove fat from the duck pan.
Step 7: Put butter in the sauce just before serving and pour the sauce over the duck. Decorate with orange segments.
Gewurztraminer, red Pomerol or Saint Emilion, red Madiran or Chateauneuf du Pape (French Wine Guide).