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Classic French canard al'orange takes advantage
of the delightful flavor compatibility of duck and citrus fruit.
The caramel-colored sauce, scented with orange peel, is a rich
complement to the dark, dense, full-flavored meat.
Roast Duckling with
- 3 oranges
- 6 1/2 cups water
- 1 (4 1/2 to 5-pounds) duckling
- Kosher salt
- 1 onion, chopped
- 1 carrot, chopped
- 1 dry bay leaf
- 2 teaspoons instant chicken bouillon or
- 1/4 cup red wine vinegar
- 3 tablespoons sugar
- 1/2 cup port of Madeira
- 2 tablespoons cornstarch blended with
1/4 cup cold water
- 2 tablespoons orange-flavored liqueur
- Freshly ground pepper to taste
- 1 tablespoon butter or margarine
- Pare off thin outer layer of peel (colored
part only) from oranges with a vegetable peeler, then cut peel
into slivers about 1/16-inch wide and 1-inch long. In a small
pan, bring 3 cups of the water to a boil; add slivered orange
peel, cover, and simmer for 15 minutes. Drain peel and set aside.
- Cut all remaining peel and white membrane
from oranges. Cut between segments; lift segments free, cover,
- Remove duckling neck and giblets; reserve
neck for other uses and set giblets aside. Pull off and discard
lumps of fat from duckling; then rinse duckling inside and out
and pat dry. Sprinkle inside and out with 1 1/2 teaspoons salt.
Sprinkle a third of the drained orange peel inside duckling.
Tie legs and tail together. Place duckling breast down; with
a long metal skewer, fasten neck skin to back, closing cavity
securely. Tuck wingtips behind body. Prick skin all over at 1/2-inch
intervals. Place duckling, breast down, on a rack in a shallow
- Roast duckling in a 375°F (190°C)
oven for 30 minutes. Siphon or spoon out fat from pan; add 1/2
cup of the water, onion and carrot to pan. Turn ducking breast
up and continue to roast until legs move freely, about 1 1/2
more hours. Transfer duckling to a serving dish and keep warm.
Reserve pan drippings.
- While duckling is roasting, combine giblets,
1/2 teaspoon salt, bay leaf and remaining 3 cups water in a small
pan. Bring to a boil; then reduce heat, cover and simmer until
giblets are tender when pierced, about 1 1/2 hours. Remove giblets
and bay leaf; boil broth, uncovered, over high heat until reduced
to 2 cups. Remove from heat and add bouillon. In another small
pan, combine vinegar and sugar. Simmer over medium-low heat until
liquid turns a caramel color; then pour vinegar mixture into
prepared duckling broth.
- Skim and discard fat from roasting pan.
Place pan over high heat and add port, stirring to scrape browned
bits free. Pour port mixture through a fine wire strainer set
over a bowl;discard vegetables. Add strained port mixture to
duckling broth and bring to a boil. Stir in cornstarch mixture.
Cook, stirring constantly, until sauce is thick and smooth. Stir
in remaining orange peel and liqueur, then season sauce to taste
with salt and pepper and blend in butter until melted. Pour sauce
into a small serving dish.
- Garnish duckling with orange segments.
Offer sauce to spoon over individual servings.
Makes 4 servings.