Post by April B. on Apr 13, 2004 10:18:42 GMT -6
Roast Duckling with Orange Molasses Sauce
4 Servings
1 duckling (about 5 pounds)
1 lemon, quartered
1 large orange, thinly sliced
4 slices pineapple, cut in half
1 cup orange juice
1/4 cup molasses
1/3 cup sugar
1/2 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons water
Salt cavity and body of the duckling and add lemon
quarters to cavity. Prepare bird for roasting.
Place in a shallow pan and prick all over with a
fork. Roast at 325°F for about 2 hours, or until
crispy and browned.
Pour off drippings. Arrange orange slices and pineapple
slices around duck. Combine orange juice, molasses, sugar,
and ginger in a saucepan. Bring to a boil and pour over
the fruit. Brush duck with some of the sauce. Return to
oven set at 350°F and roast 25 minutes longer, basting
several times. Serve garnished with the fruit slices.
Skim fat from sauce in roasting pan. Combine cornstarch
and water; stir until smooth. Stir into the hot sauce and
cook over medium heat until thickened. Makes a good gravy.
4 Servings
1 duckling (about 5 pounds)
1 lemon, quartered
1 large orange, thinly sliced
4 slices pineapple, cut in half
1 cup orange juice
1/4 cup molasses
1/3 cup sugar
1/2 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons water
Salt cavity and body of the duckling and add lemon
quarters to cavity. Prepare bird for roasting.
Place in a shallow pan and prick all over with a
fork. Roast at 325°F for about 2 hours, or until
crispy and browned.
Pour off drippings. Arrange orange slices and pineapple
slices around duck. Combine orange juice, molasses, sugar,
and ginger in a saucepan. Bring to a boil and pour over
the fruit. Brush duck with some of the sauce. Return to
oven set at 350°F and roast 25 minutes longer, basting
several times. Serve garnished with the fruit slices.
Skim fat from sauce in roasting pan. Combine cornstarch
and water; stir until smooth. Stir into the hot sauce and
cook over medium heat until thickened. Makes a good gravy.
