birding-aus Duck à l'Orange

Subject: birding-aus Duck à l'Orange
From: "Timothy Nye Dolby" <>
Date: Fri, 26 Mar 1999 15:11:51 +1000

For those interested I found the following recipe for Duck
à l'Orange - personally I would recommend an Australian
Merlot - not Californian.

"Duck à l'Orange"

"Duck. You either love it or you hate it. If you prefer the
dark meat when eating chicken, you'll probably like duck. It
won't be greasy if it is cooked right--and the trick is to
cook it long enough. Duck is a nice pleasant change to
chicken, chicken, chicken. One of the most popular ways to
prepare it is Duck à l'Orange. Sounds fancy, but it is quite
easy to prepare. For 4 people, you'll need:

1 ea.                  duck, not shot up too bad
1 ea.                  orange
to taste               salt and pepper
2 pieces               celery
1/4 ea.                onion
1/2 cup                orange juice concentrate
3 cups                 brown gravy
1/2 cup                granulated sugar
1/2 ea.                cinnamon stick

Rinse the duck out with cold water. Rub the inside with the
juice of a fresh orange. Sprinkle the cavity with salt and
pepper. Leave the rind of the orange in the cavity and chop
up the onion and celery and place that inside, too. Roast in
a covered pan three hours at 375 degrees.

In a large saucepan, combine your gravy and orange juice
concentrate. Skim the juice drippings from the duck in the
oven and add that to your gravy. Add the cinnamon stick and

Heat up a teflon pan. When hot, throw in the sugar and keep
stirring with a metal spoon until the sugar melts. It will
be dark brown in color. Then add to your sauce slowly and
keep whisking to blend in the sugar. Make sure to start your
gravy in a large saucepan, because at this point, your
mixture will start bubbling up and boiling fast with the
addition of the sugar. Whisk it in quickly, being careful
not to touch the dark sugar which is about 300 degrees at
this point! Let simmer 15 minutes then serve over the duck.

What wine would blend well with this duck? It is too
overpowering for a delicate white. Why not try a California
Merlot from Duckhorn Vineyards? And as always, a creative
cook is a good cook."

Tim Dolby
Product Manager
RMIT Publishing - Informit
RMIT University (03) 9341 3271
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