Tag Archives: Duck

Roast Duckling with Orange Molasses Sauce

31 Aug

Roast Duckling with Orange Molasses Sauce

Ingredients:

* 1 duckling, about 5 pounds
* 1 lemon, quartered
* 1 large orange, thinly sliced
* 4 slices pineapple, cut in half
* 1 cup orange juice
* ¼ cup molasses
* 1/3 cup sugar
* ½ teaspoon ground ginger
* 1 tablespoon cornstarch
* 2 tablespoons water

Procedure:

Salt cavity and body of the duckling and add lemon quarters to cavity. Prepare bird for roasting; place in a shallow pan and prick all over with a fork. Roast at 325° for about 2 hours, or until crispy and browned.

Pour off drippings. Arrange orange slices and pineapple slices around duck. Combine orange juice, molasses, sugar, and ginger in a saucepan. Bring to a boil and pour over the fruit. Brush duck with some of the sauce. Return to oven set at 350° and roast 25 minutes longer, basting several times. Serve garnished with the fruit slices.

Skim fat from sauce in roasting pan. Combine cornstarch and water; stir until smooth. Stir into the hot sauce and cook over medium heat until thickened.
This roast duckling serves 4.

Advertisements

Roast Duck with Cherry – Port Sauce

31 Aug

Roast Duck with Cherry – Port Sauce

Ingredients:

5 lb. Duck
1 orange, quartered
Salt & pepper
½ c. currant jelly, melted
½ tsp. lemon juice
1 tbsp. honey
1 can pitted black cherries
¾ c. port wine
1 tsp. lemon juice
1 tbsp. cornstarch
2 tbsp. butter

Procedure:

ROAST DUCK WITH CHERRY – PORT SAUCE

5 lb. Duck
1 orange, quartered
Salt & pepper
½ c. currant jelly, melted
½ tsp. lemon juice
1 tbsp. honey

CHERRY SAUCE:

1 can pitted black cherries
¾ c. port wine
1 tsp. lemon juice
1 tbsp. cornstarch
2 tbsp. butter

Wash duck, pat dry, sprinkle with salt and pepper insert orange quarters in cavity. Put duck on rack in shallow roasting pan. Put in oven, piercing several times while roasting. One half hour before duck is done, raise temperature to 350 degrees and brush with currant jelly mixture.