April 10, 2010

Duck a L'orange

One 6 lb duck, cut.
½ cup of sweet red wine.
1 tablespoon of orange peelings.
1 clove garlic, minced.
3 tablespoons of salad oil.
1 tablespoon of potato starch.
1 ¼ cups of orange juice.
1 tablespoon of honey.
¼ teaspoon of ginger.
Pinch of pepper.
1 cup of orange sections.

Puncture the duck generously with fork; then place on rack in roasting pan.

Pour most of the sweet red wine over the duck pieces.

Roast at 325°F (160°C), basting occasionally, for about 2 hours 30 minutes or until done.

In a medium saucepan, sauté the orange peel and garlic in oil.

Mix in the potato starch until smooth.

Slowly add the orange juice, honey and remaining wine, then simmer for 1 minute.

Mix in the ginger, pepper and orange sections, then simmer for 5 minutes more.

Serve hot sauce with roast duck.

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