MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Duck a L'Orange
 Categories: Poultry, Citrus, Fruits
      Yield: 2

      3 lb Whole duckling; thawed if
           - frozen
      2 ts Orange peel; grated
    1/2 c  Orange juice
    1/4 c  Currant jelly
      1 tb Lemon juice
    1/8 ts Ground mustard
    1/8 ts Salt
  1 1/2 ts Corn starch or arrowroot
      1 tb Water; cold
      1 md Orange; peeled, sectioned
      1 tb Orange-flavored liqueur;
           - Curacao or Triple Sec
           - (optional)

  Set oven @ 350°F/175°C.

  Fasten neck skin to back of duckling with skewer. Fold
  wings across back of duckling so tips are touching. On
  rack in shallow roasting pan, place duckling, breast
  side up. Pierce skin all over with fork. Loosely tie
  legs to the tail, if desired, to better hold an even
  shape during cooking. Insert ovenproof meat thermometer
  so tip is in thickest part of inside thigh and does not
  touch bone.

  Roast uncovered about 2 hours 30 minutes or until
  thermometer reads at least 165°F/74°C and legs move
  easily when lifted or twisted. If necessary, place tent
  of foil loosely over breast during last hour to prevent
  excessive browning. Place duckling on warm platter;
  cover and let stand 15 to 20 minutes for easiest
  carving.

  Meanwhile, in 1 quart saucepan, heat orange peel, orange
  juice, jelly, lemon juice, mustard and salt to boiling.
  In small bowl, mix corn starch and water; stir into
  sauce. Cook over medium heat, stirring constantly, until
  mixture thickens and boils. Boil and stir 1 minute. Stir
  in orange sections and liqueur. Brush duckling with some
  of the sauce. Serve with remaining sauce.

  NOTE: Piercing the duck skin lets much of the unwanted
  fat drain away. Using a fork, pierce the skin all over,
  especially at the breast, but donrCOt pierce the flesh.

  RECIPE FROM: https://www.bettycrocker.com

  Uncle Dirty Dave's Archives

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