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Add a photoServings: 8
Ingredients
- 4 x 5-lb. ducklings
- 1 tsp Seasoned salt
- 1/2 tsp Rosemary
- 1/2 c. Celery, minced
- 1/2 c. Onion, minced
- 2 c. Brown sauce, or possibly chicken stoc
- 3 Tbsp. Sugar
- 1 Tbsp. Butter
- 1/2 c. Vinegar
- 1 c. Orange juice
- 1 tsp English mustard
- 1/2 tsp Cornstarch
- 1/4 c. Grand marnier
Directions
- Preparation Time: 2:00 STEP ONE: Prepare the Duckling and Basic Brown Sauce- Trim the duck of excess fat at the base of the tail. Rub the inside with the seasoning salt and rosemary.
- Preheat oven to 450 degrees F.
- Place the duckling in a roasting pan, add in 1/2 c. of water, and roast for 1-1/2 hrs, basting occasionally.
- Remove the duckling from the oven and keep hot.
- Pour off all but two Tbsp. of fat from the roasting pan, add in the onions and celery, and saute/fry till tender. Add in two c. of brown sauce.
- Boil for 20 min.
- The basic sauce is now ready for additional flavoring.
- STEP TWO: Prepare the Orange Sauce- Heat the butter, vinegar, and sugar in a saucepan and boil till the liquid caramelizes. Add in the orange juice, mustard, and basic brown sauce and bring to a boil.
- Strain the sauce, then thicken with cornstarch and season with Grand Marnier.
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