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#1
04-17-2011, 04:54 AM
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 Duck A la Orange Young duckling cooked a la orange style, A friend gave me two ducklings that she and her husband had killed and dressed for me. Stuffed ducks cavity with orange pieces (skin on) and rosemary spriggs, made a baste of orange marmalade, olive oil and wisky mixed and heated slightly and strained out the peel. Set duck on rack and cooked at 220c for 1.5hrs basting after the first hour and just before carving. Note; don't baste before cooking as it will caramelize to quickly and burn on the skin. Served with roast potatoes, herb encrusted tomatoes and baby beans with sliced zucchini drizzled with garlic butter. All cooked in the WFO I made a gravy with the pan juices and remaining marmalade baste. Cheers Doug
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#2
04-17-2011, 06:56 AM
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| Re: Duck A la Orange La orange? I had to look that one up, since it starts with a vowel and would be spelled l'orange regardless of gender. It turns out that the fruit is feminine, and the color is masculine. Go figure.
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#3
04-17-2011, 08:10 PM
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| Re: Duck A la Orange Thanks for the lesson on l'orange, yes it tasted really good thanks.
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#4
04-18-2011, 12:10 AM
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| Re: Duck A la Orange Never really been a duck person for the dryness of the meat, but that looks delish 
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#5
04-19-2011, 05:00 AM
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| Re: Duck A la Orange Looks great Doug, been wanting to do a duck in the oven. You just reminded me and made me hungry all at the same time.
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