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Duck a L'orange

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Title: Duck a L'orange
Yield: 6 Servings
Categories: Meats, Main Dishes, Oriental

Ingredients:

6 lb Duck, cut
1/2 c Red wine
1 tb Orange peelings
1 Clove garlic, minced
3 tb Salad oil
1 tb Potato starch
1 1/4 c Orange juice
1 tb Honey
1/4 ts Ginger
1/8 ts Pepper
1 c Orange sections


Puncture duckling generously with fork; place on rack in roasting pan. Pour
most of the sweet red wine over duckling pieces. Roast in slow oven (325
deg), basting occasionally, allowing 25 minutes/pound. In medium saucepan,
saute' orange peel and garlic in oil.Mix in potato starch till
smooth.Slowly add orange juice, honey and remaining wine. Simmer (1 min).
Mix in ginger,pepper and orange sections; simmer (5 min). Serve hot sauce
with roast duckling.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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