Home Forums Forum Recipes Poultry Recipes Duck l’Orange

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    Duck l’ Orange
    4 ducks
    Salt, pepper, and flour
    2 onions, coarsely chopped
    2 cloves garlic, chopped fine
    1 bell pepper, chopped
    1 cup sherry
    1 cup orange juice
    5 slices bacon
    2 cups water
    1/4 cup Grand Marnier liqueur
    The day before you cook the ducks, make slits in duck?s breast with sharp
    knife, insert garlic in slits. Rub duck with salt and pepper; stuff the cavities
    with onions and bell peppers. Place the ducks in a pyrex dish large enough to
    hold four ducks. Place ducks breast down; add remaining onions and bell
    peppers. Pour the sherry over the ducks. Cover and refrigerate overnight. The
    next day, drain and save the marinade. Dust the ducks with flour and set
    aside. Cook bacon in large iron pot until crisp. Drain bacon. Put aside. Brown
    ducks well and remove; add onions and pepper. Cook until wilted. Pour in
    marinade, orange juice, Grand Marnier and water. Add bacon. Bake covered in
    preheated oven at 350 degrees for 2 hours until tender. Baste occasionally.
    Add more water if gravy becomes too dry. Thirty minutes before taking out of
    oven, add mushrooms.



    4-5 lb. duck
    1 whole chicken (so duck is not dry)
    2 tbsp. margarine
    2 tbsp. finely chopped onion
    1/4 tsp. tarragon leaves
    1 1/2 tbsp. shredded orange peel
    1/2 c. fresh orange juice
    1/4 tsp. salt
    1/8 tsp. dry mustard
    1/4 c. currant jelly
    2 tbsp. cranberry juice
    1 tsp. cornstarch

    Heat oven to 325 degrees. Place duck and chicken breast up in roasting pan. Melt butter in small pan. Put onion and tarragon in butter until onion is tender. Add orange peel, orange juice, salt, mustard, jelly, cranberry juice; cook and stir over medium heat until jelly is melted. Measure orange sauce; reserve 1/2 sauce to serve with duck. Brush duck with sauce. Roast uncovered until done, about 2 1/2 hours. During this time baste with orange sauce. In small pan mix reserved orange sauce and cornstarch. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute. Serve in small pitcher with duck and chicken. Can use chicken for another meal if desired. Refrigerate or freeze or serve.

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