Recipe for Today - May 14, 2008
Click here to email us your all-time-favorite-tried-and-true recipes for inclusion in our new Recipe Posting area. Share your favorite recipes with the Internet Community!
Click here for a look at a fantastic collection of Community Cookbooks For Sale!
DUCKLING BIGARADE
3 1/2 to 4 lb. duckling, quartered
1 Tbsp. flour
1 Tbsp. butter
3/4 c. Chablis
1 Tbsp. wine vinegar
1/4 c. consomme
1/4 tsp. pepper
1 orange
1/3 c. orange marmalade
1 Tbsp. soy sauce
1 tsp. salt
In mixing bowl, combine orange marmalade, soy sauce and salt.
Roast duckling in 450 degrees oven for 15 minutes. Reduce heat to 400 degrees
and cook for 30 minutes or until tender. Baste with half of orange
sauce while cooking. Brown flour in butter over low heat. Stir in
Chablis, wine vinegar and consomme. Bring to boiling, stirring
constantly, and then simmer for 10 minutes. Add remaining orange
sauce. Cover and cook 10 minutes more. Add pepper. Peel and cut
orange into wedges. Cook in boiling water for 3 minutes and drain.
Remove duckling to warm serving platter. Garnish with orange
wedges. Pour excess fat off juices in pan. Add more stock to pan
if needed for sauce. Serve hot in gravy boat. Serves 4.
Go to the Fundcraft Home Page