Christmas Dinner Recipes from Razzle Dazzle Recipes
Duck with Orange Recipe
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Duck with Orange
While duck is cooking, remove zest from the oranges and lemons and cut into fine julienne. Squeeze juice form the oranges and lemons and set aside. Blanch zest in boiling water to cover for 3 minutes; drain and set aside.
In a heavy-bottomed saucepan over moderate heat, melt sugar and cook until it begins to brown lightly. Add vinegar, orange and lemon juices, and stock and reduce over medium heat to a light sauce consistency.
In a small bowl, mix together Grand Marnier and cornstarch and stir into stock mixture. Simmer briefly until slightly thickened. Stir in jelly, if used, and keep sauce warm.
When duck is cooked, remove from pan and cover with aluminum foil to keep warm. Scoop off fat from pan juices. Quickly deglaze roasting pan with wine, scraping up the brown bits. Strain into sauce. Add reserved zest and simmer until slightly thickened.
Carve duck, place on a warm serving platter, and
pour sauce over pieces.
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