Sunday, Oct 21st
wild duck with orange sauce
# 133
  • duck
  • 1 cup orange juice
  • 1/4 cup margarine
  • salt and pepper to taste
  • 2 Tbsp. grated onion
  • 1 cup stock or consomme
  • 2 Tbsp. grated carrot
  • 4 1/2 Tbsp. flour
  • 2 Tbsp. grated orange rind
  • 4 whole cloves
If duck is skinned, wrap with bacon strips after brushing with melted butter. For first part of cooking time, place breast down on rack in shallow baking pan. Turn, but do not pierce with fork. Baste frequently or cover with cloth dipped in fat. Roast at 350 for 30 minutes per pound.
Sauce: Heat margarine in heavy skillet. Add onion, carrot, cloves, and orange rind. Simmer until brown. Add flour stirring until blended. Cook over low heat until flour browns, stirring constantly. Stir in stock or consomme and orange juice; cook until smooth. Duck may be basted with sauce.
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