next time -- im gonna try a different marinade and sauce.
OK, Lazarus. I was hesitant to post any duck recipes before because I haven't tried any of them. The only way I ever cooked duck, and that was along time ago, was to bake it like a chicken. But now that you are experienced at cooking duck, you can pick and choose what you like about these recipes. The following recipe has the advantage of not calling for a marinade.
Roast Ducking with Wine Sauce, from Wine and Dine with Frau Held's favorite recipes
Ingredients:
1 5-to-6 lb. duckling, cut for fricassee
salt
1/2 Cup Concord wine
1 Tablespoon grated orange peel
1 clove garlic, minced
3 Tablespoons cooking oil
1 Tablespoon cornstarch
1 1/4 Cups fresh orange juice
1 Tablespoon honey
1 Cup fresh orange sections
dash of pepper
Duck:
With a fork, puncture skin of duckling pieces. Sprinkle with salt and place on rack in roasting pan. Pour half of the wine (1/4 Cup) over them. Roast in a slow oven (325 degrees), basting and turning pieces occasionally; allow about 25 minutes per pound. Keep warm while preparing sauce.
Sauce:
In saucepan, lightly saute the orange peel and minced garlic in cooking oil. Blend remaining 1/4 Cup wine with cornstarch, orange juice and honey, and add slowly to saucepan, stirring constantly to smooth. Simmer sauce a few minutes until clear; then add pepper and orange sections; heat well. Taste; add salt as necessary. Serve hot with roast duckling.
Serve with dry red wine at cool room temperature. |
