Duck a L'orange

  • One 6 lbs duck, cut
  • 1/2 cup of sweet red wine
  • 1 Tbsp of orange peelings
  • 1 clove garlic, minced
  • 3 Tbsp of salad oil
  • 1 Tbsp of potato starch
  • 1 1/4 cups of orange juice
  • 1 Tbsp of honey
  • 1/4 tsp of ginger
  • Pinch of pepper
  • 1 cup of orange sections image placeholder

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, 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.

Servings: 8 t0 10
Submitted by: Recipe Group Member
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