Recipe - Duckling Lorange

1 5pound duckling
1 teaspoon Salt
2 Oranges, unpeeled and
quartered
5 Peppercorns
2 Garlic clove, crushed
4 tablespoon Orange marmalade

ORANGE SAUCE
2 tablespoon Sugar
1 tablespoon Cornstarch
1 tablespoon Grated orange peel
2/3 cup Orange juice
3 tablespoon Pan drippings
2 tablespoon Grand Marnier (or triple
sec)

This is a very tasty dish, with a wonderful orange flavor accompanied by
fresh garlic and peppercorns.

Heat oven to 400F. Prepare duckling for roasting. Stuff the duckling's
cavity with the salt, oranges, peppercorns, and garlic.

Roast for 2.5 to 3 hours, spreading with orange marmalade during last 15
minutes of cooking time.

In a small saucepan, combine sugar, cornstarch, and orange peel. Stir in
the orange juice and drippings (from roasting pan). Heat to boiling,
stirring. Keep hot or reheat to serve.

Stir in the Grand Marnier just prior to serving. Discard stuffing from
duckling, and serve over rice with orange sauce.

NUTRITIONAL INFORMATION per serving: 855 Calories; 64g Protein; 36g
Carbohydrate;
50 g Fat; 537mg Sodium

Posted to Recipe Page 10 November 96

Date: Sun, 10 Nov 1996 05:08:09 +0500

From: Gourmet Connection capco@norwich.net