*  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             Water -- hot
   4                    Oranges -- juice of
   1                    Orange -- peel of
     1/3  c             Unsalted butter
   1      ts            Sugar
   2                    Oranges -- peeled and sliced
   1                    Glass port or sherry

Preheat oven to a very hot 450 degrees F 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 duckling, 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 F 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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