Duckling with Orange Sauce

From the 1995 KLO dinner — France

Duckling with Orange Sauce

• 1 duck, 4 to 5 lbs
• 2 tsp grated orange peel
• 1/2 cup orange juice
• 1/4 cup currant jelly
• 1 Tbsp lemon juice
• 1/8 tsp dry mustard
• 1/8 tsp salt
• 1 Tbsp cold water
• 1-1/2 tsp cornstarch
• 1 orange, peeled & sectioned
• 1 Tbsp orange flavored liqueur (optional)

Fasten neck skin of duckling to back with skewers. Lift wing tips up and over back for natural brace. Place duckling breast side up on rack in shallow roasting pan. Prick skin with fork. Roast uncovered in 325 degree F oven until done, about 2-1/2 hours, removing excess fat from pan occasionally. (If duckling becomes too brown, place piece of aluminum foil lightly over breast.) Duckling is done when drumstick meat feels very soft. Let stand 10 minutes for easier carving.

Heat orange peel, orange juice, jelly, lemon juice, mustard, & salt to boiling. Mix water & cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the orange sauce; serve with remaining sauce.