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Ingredients:
5-lb. duck
Salt
Freshly ground black pepper
4 oranges
2 lemons
3 tbs. sugar
2 tbs. wine vinegar
2 cups fresh beef broth
1 tbs. cornstarch
2 tbs. red currant jelly
4 tbs. dry white wine
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Preheat oven to 350 degrees F. Rub the cavity of the duck with salt and pepper. Roast for about two hours, checking for tenderness. Pour off the fat from the bottom of the pan that accumulates every 45 minutes.
Cut the zest from and orange and one of the lemons into thin strips. Squeeze the juice from the oranges and set aside. Bring a pan of water to a boil and add the zest strips. Steep for 5 minutes; drain and set aside. Cut the fruit into pieces and place in a pan where you have caramelized the sugar, before careful not to burn it.
Add the vinegar, juices and heat to reduce to half. Stir in the broth and simmer for 5 minutes. In a bowl, dissolve the cornstarch in 2 tbs. water. Add to the caramelized sauce with the currant jelly until sauce is clear and thickened.
When the duck is roasted, place on a platter. Scrap the flavor bits from the bottom of the pan and place in a pan with the sauce. Add the wine and the fruit and heat for 2 minutes.
Sprinkle the duck with the zest strips, surround with the fruit sections, and pour enough of the brown gravy over to glaze the bird.
Recipe submitted by: Arleen M. Kaptur
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