Recipe - Roast Duckling A La Orange

4 5pound ducklings
1 teaspoon Seasoned salt
One half teaspoon Rosemary
One half cup Celery; chopped
One half cup Onion; chopped
2 cup Brown sauce; or chicken stoc
3 tablespoon Sugar
1 tablespoon Butter
One half cup Vinegar
1 cup Orange juice
1 teaspoon English mustard
One half teaspoon Cornstarch
One fourth cup Grand marnier

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Preparation Time: 2:00 STEP ONE: Prepare the Duckling and Basic Brown
Sauce Trim the duck of excess fat at the base of the tail. Rub the inside
with the seasoning salt and rosemary.

Preheat oven to 450 degrees F.

Place the duckling in a roasting pan, add One half cup of water, and roast for
1One half hours, basting occasionally.

Remove the duckling from the oven and keep warm.

Pour off all but two tablespoons of fat from the roasting pan, add the
onions and celery, and saute until tender. Add two cups of brown sauce.
Boil for 20 minutes.

The basic sauce is now ready for additional flavoring.

STEP TWO: Prepare the Orange Sauce Melt the butter, vinegar, and sugar in
a saucepan and boil until the liquid caramelizes. Add the orange juice,
mustard, and basic brown sauce and bring to a boil.

Strain the sauce, then thicken with cornstarch and season with Grand
Marnier.

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