duck a l`orange
DUCK A L'ORANGE
• Salt and pepper to taste
• 2 teaspoons corn starch
• 2/3 cup beef broth
• 1 tablespoon vinegar
• 4 oranges
• Juice of 1 orange
• 1 duck, 4 lb (plucked and cleaned)
Melt the butter in a deep casserole large enough to hold the
duck. Turn the heat to high and brown the duck on all sides.
Add the vinegar, orange juice, and beef broth, and bring to a
boil. Lower the heat and simmer 20 minutes. Remove the
duck from the casserole, place on a serving platter.
Bring the pan juices to a boil, stirring constantly. Lower the
heat, add salt and pepper to taste, and allow to cook a few
minutes longer. Dilute the cornstarch with the juices and
bring to a boil, beating constantly until the sauce thickens.
Peel the oranges and add half of the segments to the sauce
and simmer until heated through. Remove from heat.
Pour some of the sauce (liquid only) over the duck and
garnish with the uncooked oranges. Serve the remaining
sauce and cooked oranges separately.
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