Recipe - Le Canard A Lorange

1 ounce Sugar,
1 ounce Red wine vinegar,
2 Oranges, , juice of
Demi glace,
Salt,
Pepper,


Duck leg quarters, boned,
with skin
Duck breast pieces, boned,
with skin
Onions, cut or sliced up
Apple, minced
Butter,
Walnuts, chopped
Fresh thyme,
Parsley, finely chopped

For Sauce: 1. Cook sugar and vinegar to a gastrique (blonde caramel).

2. Add orange juice and reduce to a heavy syrup. Add demi glace and reduce
if necessary. Season with S & P.

For Stuffing: 1. Sweat onion and apple in butter.

2. Add thyme, salt, pepper, walnuts. Off heat, add parsley.

For Duck: 1. Remove bones from duck legs, leaving one 2" piece pushed up
through skin. Fill with 12 Tbl. stuffing.

2. Place on foil, shape foil to stand up legs. Place on sheet pan and bake
at 350øF for 45 minutes.

3. Season breasts with S & P, cook in hot pan skin side down until crisp
and golden (710 minutes). Sear meat side and flip to skin side. Finish
cooking in 375øF oven for 510 minutes.

4. Let rest, slice into aiguillettes (long, thin slices), spoon sauce over.

Notes: Duck With Orange Sauce
Recipe by: chefmad

Posted to MCRecipe Digest V1 #376, by chefmad chefmad@stic.net on Fri,
17 Jan 97.