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Yields: 2 servings
Ingredients:
- (1) 5 pound duckling
- Salt and pepper to taste
- 1 small carrot, peeled and chopped
- 1 small onion, chopped
- 1/4 cup honey
- 1/4 cup soy sauce
- (2) 11 ounce cans mandarin orange segments, in water
- 12 ounce jar orange marmalade
- 3 ounces Triple Sec
- 1 ounces brandy
- Zest of 1 lemon
- 1/2 teaspoon arrowroot
- 1/8 cup dry sherry
- 2 tablespoon sesame oil
Rinse duck in cold water, pat dry and place in refrigerator uncovered for a
day or two to dry. Cut off neck meat, wing tips and all excess fat. Lightly
salt and pepper inside cavity and stuff with carrots and onions. Mix together
honey and soy sauce and brush on duck. Place in roasting pan and roast at 375
degrees Fahrenheit for 1 hour. Continue roasting for another hour, baste
every l5 minutes. Duck can be cooled and refrigerated up to a day at this
point.
While duck is roasting, drain mandarin orange segments and place in saucepan
with marmalade, 1 ounce Triple Sec, brandy and lemon zest, bring to a boil,
reduce heat and simmer sauce for an hour or more. Dissolve arrowroot in 1/4
cup water and add to sauce, stirring to remove all lumps. Add sherry and
sesame oil. Remove sauce from heat and keep warm.
Bone roasted duck, cooled to room temperature if prepared the same day, by
running a sharp knife under wishbone at front of breast and then running a
knife between breast halves and carcass. Leave breast and legs whole, chop
into sections or gently pull meat apart.
Heat cold duck meat by placing on cookie sheet and heating in 450 degree
Fahrenheit oven for 12 minutes. Carefully flame 2 ounces Triple Sec in
saucepan by heating and holding lit match to liqueur just until it ignites.
Swirl until flames subside, then add orange sauce. Place duck on serving
platter and pour sauce over.
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