Duck A L'Orange Recipe

March 24, 2005

By Avi Green

Well, here we go with another recipe for a great meal, this one being for duck meat from France, a great family meal to say the least. And another favorite of mine too for the weekends. Here it goes.

One 3 and a half-to-4 lb. of duckling meat, quartered
1/3 cup orange marmalade
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon margarine
1 tablespoon flour
3/4 cup dry white wine
1 tablespoon wine vinegar
1/4 cup consomme
1/4 teaspoon pepper
1 orange, peeled and cut into wedges

Put it in a mixing bowl, and combine marmalade, soy sauce, and salt. Roast duckling meat at 450 degrees fahrenheit for 15 minutes. Reduce heat to 400 and continue roasting, brushing occasionally with orange mixture, for 30 minutes, or until meat is tender. Meanwhile, heat butter in a small saucepan. Add flour and cook until flour is browned. Stir in wine, vinegar, and consomme. Bring to boil, stirring constantly. Cover and simmer for ten minutes. Add remaining orange mixture. Cover and continue simmering for ten minutes more. Add pepper.

Meanwhile, cook orange wedges in boiling water for 3 minutes. Drain. Keep warm.

Remove duckling meat to heated serving dish and keep warm. Pour excess fat off duckling pan. Add remaining cooking liquid to saucepan in which orange sauce is cooking. Mix it all in. For serving, garnish with wedges of orange. Serve sauce in sauceboat. Serve hot. Serves four people. You can serve it with matchstick potatoes too.

Wine:
A light red wine: Red Bordeaux; Beujolais; domestic claret.
Or a chilled dry wine: Bordeaux Graves; Pouilly-Fuisse; white Cotes du Rhone, Alsation Reisling; Pinot Blanc.
Or, a rose wine.

Pay attention of course to that you should make sure to drain away all the fat liquidness off the meat, since it's a good idea to do whatever's neccasary to keep healthy. And with that, you'll have an excellent recipe to enjoy over the weekend.

Bon appetit, everyone.

Copyright 2005 Avi Green. All rights reserved.

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