Duckling With Orange Sauce -

Duckling With Orange Sauce

Ingredients

4½ -5 lb. duckling
1 teaspoon salt
2 oranges, peeled and quartered
1 clove garlic, crushed
3 peppercorns
2 oz. (¼ cup) unsalted butter
1 oz. (2 tablespoons) brown sugar
1 tablespoon cornflour (cornstarch)
1 tablespoon grated orange peel
¼ pint (⅔ cup) orange juice
2 tablespoons (3 tablespoons) duck dripping
2 tablespoons (3 tablespoons) Curaçao or Cointreau

Details

Serves: 4

Method

Wash the duckling and set aside the giblets. Fasten the neck skin with wooden skewers. Sprinkle the inside of the cavity with salt. Stuff with oranges, garlic and peppercorns. Close the cavity securely with wooden skewers or tie up with string. Tie the legs together and the wings to the body. Cover the ends of legs, tail and wings with small pieces of foil.

Place two upturned saucers or a microwave roasting rack in a 2 quart (12 x 7 inch) heat resistant baking dish. Put the duck, breast side down, on the saucers. Cook uncovered on HIGH for 25 minutes. Remove the duck. Drain the juice, remove the foil pieces and replace the duck, breast side up, on the saucers.

Cook on LOW for 25 minutes until cooked, covering if necessary with a sheet of waxed'or greaseproof paper to prevent splashing. Spread the skin with butter and cook uncovered on HIGH for 4 minutes or crispen under a hot grill.

Leave to stand while preparing the sauce. Combine the sugar, cornflour, orange peel, juice and dripping in a large heat resistant measuring jug. Cook on HIGH for 3-4 minutes until the mixture boils and thickens. Stir occasionally. Mix in the liqueur. Serve the duck cut into quarters or sliced with the orange sauce spooned over each portion.

For microwave ovens without variable control with an output of 650 watts or more, follow the cooking times given in the recipe, but cut down on the second cooking period to 20 minutes. Leave to stand for 15-20 minutes before serving.

Related food category:

• Chicken, Poultry and Game