Roast Duck L 27orange Recipe Recipe For Meatloaf

DUCK A L'ORANGE

Steps:

• Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together. , Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside., Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates). , Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce., For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck.

ROAST DUCK L'ORANGE WITH CHUTNEY

Steps:

• Sprinkle chili powder, garlic powder, and salt all over ducks.
• Cut 1-inch slice in skin of ducks on both sides of breasts.
• Puree garlic, sage and olive oil and fill in slices in skin with mixture.
• Chop apple into 1-inch pieces and stuff inside ducks.
• Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
• Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
• Serve L'Orange sauce over sliced duck breasts or other parts.
• Makes about 1 cup.