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- Orange sauce using currant jelly
- 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
- 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).
- 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.
- I have used this recipe for many years as a Christmas alternative dish.
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