Description:

Orange sauce using currant jelly

Source:

Roger

Serves/Makes:4

Ingredients

• 1 ready to cook duckling (4 lbs (1.8 kg). to 5 lbs (2.3 kg).)
• 2 tsp (10 ml). minced onion
• 1/4 tsp (1 ml). tarragon leaves
• 2 tbsp (30 ml). butter or margarine
• 1/2 cup (125 ml) orange juice
• 1/8 tsp (1 ml) salt
• 1/8 tsp (1 ml) dry mustard
• 1/4 cup (60 ml) currant jelly
• 2 tbsp (30 ml). shredded orange peel
• 2 tbsp (30 ml). port wine. or cranberry juice
• 1 orange, peeled and sectioned
• 1-1/2 tsp (7 ml). cornstarch

Preparation

• Heat oven to 325 degrees (175 C.).
• Make sauce as directed below.
• Eviscerate the duck (if not using an oven ready duck) wash, and pat dry.
• Fasten neck flap to back with skewers.
• Place wing tips over back to support as a natural brace.
• Place duck in shallow roasting pan, breast side up.
• Cooking time for duck is equal to chicken at about 1/2 hour per pound (the best way to tell is when the drumstick feels soft to the touch. or the breast meat is no longer pink).
• Sauce:
• In a medium saucepan,cook and stir onion and tarragon leaves in butter.
• Add orange juice, salt, mustard, currant jelly and orange peel.
• Heat over medium heat stirring constantly until jelly is melted.
• Reduce heat and stir in wine and orange sections.
• Use half of the sauce to baste the duck while roasting.
• Stir remaining 1/2 of sauce into the cornstarch in a small saucepan.
• Cook over medium heat until it thickens and boils.
• Boil for 1 minute.
• Pour over duck just before serving.

Comments

I have used this recipe for many years as a Christmas alternative dish.