DUCK: If you enjoy duck, try this recipe out for good result.

ROAST DUCKLING WITH ORANGE SAUCE:



1 duckling, about 4-5 lb. in weight

2 cups chicken stock

juice from ½ lemon

juice of 2 oranges

grated rind from ½ orange

1/3 to ½ cup brown sugar

2 tbsp. Cointreau liqueur

salt and pepper

1-2 tsp cornstarch mixed with ¼ cup cold water



Preheat oven to 400 degrees F. Cut duckling in half lengthwise. Rinse well and remove excess fat and membranes. Rub duck with salt and pepper to taste and place skin-side up in a large roasting pan.

Mix chicken stock with ½ of the lemon juice and pour over duckling. Roast 10 minutes. Turn over and roast 10 minutes more.

Reduce oven to 350 degrees F. Turn duckling over to skin-side up again and roast for 25 minutes per lb. including the 20 minutes at high heat, or until meat is tender and skin is crisp.

Remove duckling from roasting pan and keep warm. Skim off fat from pan and put it on medium heat on the stove. Stir in orange juice, rind, remaining lemon juice and brown sugar. Bring mixture to a boil and simmer 1-2 minutes. Mix cornstarch with water and add to liquid in baking pan. Cook for 1-2 minutes more to thicken sauce. Adjust seasoning and add liqueur.

Pour sauce over duck to serve.