INGREDIENTS:
3 to 5 pound duck
2 onions peeled, cut in half and cut in half again and sliced in pieces
3 celery stalks cut in half and cut down the center and juliene cut
4 medium carrots, peeled, cut in half and juliene cut \
4 navel oranges sliced
1 pt good orange marmalade
1/2 cup of virgin olive oil
1/2 cup of white or red port wine
10 peppercorns 3 sprigs of thyme
(great variation is to use apple cut in
quqrters and lots of honey poured on
at least 3 times
DIRECTIONS:
1. pour 1/2 cup of olive oil in a large fry pan
2. add sliced onions and saut'e till brown
ORANGE SAUCE
1 skin orange peel from 2 oranges without white pith, cut peel into pieces and set aside cut orange into segments and set aside 7. juice remaining 2 oranges (set aside) 8. add orange peel,juice, and 1 cup of orange marmalade to stock and and stir well and simmer about 20 minutes
2. using a large fork with two tynes polk duck all over on both sides 10. add salt and pepper to both sides of the duck and put into a large fry pan with 1/2 cup of virgin olive oil continously turning constantly until all sides are well browned (you can remove excess oil at this time)
3. preheat oven to 350 degrees
4. pour a cup of port wine (white or red) or Ruinite red wine into fry pan and cook until well incorporated and then add the 2 cups of orange juice and stir well until thickened (set aside)
COOKING DUCK
5. you may wish to use a ceramic oval casserole with a rack
6. place duck in the casserole and add 2 cups wine and onions and bake an hour
7, remove duck and discard oil and wine and return duck to cassarole
8. return apples, onions, and 2 cups wine and bake 2 additional hours until the
meat thermometer shows 170 degrees
9. if you wish to use orange sauce you mays wish to add the
orange sauce the last half hour or more honey
10. carve duck taking the wings and legs first and slicing breasts
11. pour sauce from casserole over duck
12. this recipe should serve 4 to 6
3 to 5 pound duck
2 onions peeled, cut in half and cut in half again and sliced in pieces
3 celery stalks cut in half and cut down the center and juliene cut
4 medium carrots, peeled, cut in half and juliene cut \
4 navel oranges sliced
1 pt good orange marmalade
1/2 cup of virgin olive oil
1/2 cup of white or red port wine
10 peppercorns 3 sprigs of thyme
(great variation is to use apple cut in
quqrters and lots of honey poured on
at least 3 times
DIRECTIONS:
1. pour 1/2 cup of olive oil in a large fry pan
2. add sliced onions and saut'e till brown
ORANGE SAUCE
1 skin orange peel from 2 oranges without white pith, cut peel into pieces and set aside cut orange into segments and set aside 7. juice remaining 2 oranges (set aside) 8. add orange peel,juice, and 1 cup of orange marmalade to stock and and stir well and simmer about 20 minutes
2. using a large fork with two tynes polk duck all over on both sides 10. add salt and pepper to both sides of the duck and put into a large fry pan with 1/2 cup of virgin olive oil continously turning constantly until all sides are well browned (you can remove excess oil at this time)
3. preheat oven to 350 degrees
4. pour a cup of port wine (white or red) or Ruinite red wine into fry pan and cook until well incorporated and then add the 2 cups of orange juice and stir well until thickened (set aside)
COOKING DUCK
5. you may wish to use a ceramic oval casserole with a rack
6. place duck in the casserole and add 2 cups wine and onions and bake an hour
7, remove duck and discard oil and wine and return duck to cassarole
8. return apples, onions, and 2 cups wine and bake 2 additional hours until the
meat thermometer shows 170 degrees
9. if you wish to use orange sauce you mays wish to add the
orange sauce the last half hour or more honey
10. carve duck taking the wings and legs first and slicing breasts
11. pour sauce from casserole over duck
12. this recipe should serve 4 to 6
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