DUCK L'ORANGE

DUCK L'ORANGE image

Yield 4

Number Of Ingredients 16

1 Duck Giblets reserved
2 Carrots chopped
2 Celery Stalks Chopped
1 Small onion Chopped
2 garlic Cloves
2T Butter
2 Oz Tomato Paste
bouquet garni (Rosemary Thyme Bay Sage Etc.)
1/2 cup white wine
1/2 C chicken broth or Duck stock
1/3 C White wine vinegar
1 Orange
1 Lemon
1/2 C Sugar
2 t Corn Starch
1/3 Cup Gran Marnier or other orange Liquor

Steps:

1) Set a rack in a high sided roasting pan. Place duck breast side up on rack and fill pan just to bottom of duck with water. Bring to Boil. reduce heat to simmer and cover with foil. Steam for 40 minutes. checking periodically to make sure water level is ok. Remove and let cool. While duck is steaming prepare sauce 2) For Sauce Peel carrots and dice along with celery onion and garlic. Coarsely puree along with giblets in food processor. Melt Butter in Medium Saucepan. Sauté carrot mixture until lightly browned. Add wine, Stock or chicken Broth, tomato paste and bouquet Garni. season with salt and pepper to taste. Simmer over low heat for 1 hour. Strain and reserve. Should be about 11/2 cup While sauce is simmering with potato peeler peel outer skin off orange and lemon. In a small sauce pan bring 1 cup of water to boil and blanch for 1 minute. set aside. In a small sauce pan caramelize the sugar. over medium high heat. slowly add the vinegar and reserved sauce along with corn starch diluted in a little water. Remove From heat and add reserved lemon and orange peels and grand Marnier. Blend and reserve. 3) Preheat oven to 425. Cut cooled duck into 6 pieces wings legs/thighs and breasts. Season with salt and pepper and place skin side down on lightly oiled roasting pan Roast until crispy about 25 minutes. Drizzle with sauce and roast another 5 minutes Serve over rice pass additional sauce on side.