Duck With Orange Sauce Recipe

1. 1

   Remove all fat from duck including small glands at base of neck.

2. 2

   Wash inside and out.

3. 3

   Place neck, gizzard and heart in 4 c. water and cook slowly to make duck bouillon.

4. 4

   Peel oranges and place peels inside duck and roast at 375 degrees for time as indicated by weight on package.

5. 5

   (About 3 hrs average.)

6. 6

   When duck is almost done add in marmalade and vinegar to bouillon (you should remove neck and throw away).

7. 7

   Add in 3 Tbsp.

8. 8

   of cornstarch to water and make paste and then add in to sauce.

9. 9

   Allow to thicken then add in the sections of the oranges.

10. 10

    Don't overcook.

11. 11

    Serve slices of duck topped with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.