Roast Ducklings Bigarade

1. 1

   Remove giblets and neck from ducklings; reserve for other uses. Rinse ducklings thoroughly with cold water; pat dry. Prick fatty areas of ducklings with a fork at intervals. (Do not prick breast.) Lift wingtips up and over back, tucking under ducklings securely.

2. 2

   Combine butter and lemon juice, stirring well. Place 2 tablespoons of the butter mixture inside the cavity of each duckling. Rub outer skin of each with 2 tablespoons butter mixture. Set remaining butter mixture aside. Close cavity of ducklings with skewers; truss. Fold neck under and place ducklings, breast side up, on a rack in a large roasting pan. Bake, uncovered, at 425u00b0 for 45 minutes. Brush ducklings with remaining butter mixture. Continue baking for an additional 45 minutes or until drumsticks and thighs are easy to move. Set ducklings aside; keep warm.

3. 3

   Skim fat from pan drippings. Discard fat, and place 1 cup drippings in a medium saucepan; gradually add flour, stirring well. Cover, and cook over medium heat, stirring constantly, until thickened and bubbly. Set aside.

4. 4

   Grate 1 tablespoon orange rind; squeeze 2/3 cup juice from Seville oranges. Combine rind and juice; set aside. Reserve remaining orange for garnishing purposes, if desired.

5. 5

   Sprinkle sugar in a heavy saucepan; cook over medium heat, stirring constantly with a wooden spoon until sugar is melted and golden brown. Stir in vinegar and orange juice mixture. Add juice mixture to thickened broth mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Transfer ducklings to serving platter; pour sauce over top. Garnish with orange slices and watercress, if desired.

6. 6

   Note: Seville oranges provide the bitter flavor characteristic of a Bigarade Sauce; however, another variety of orange may be substituted.

* Per serving · 4 servings · Values may vary.