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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Duck in Orange Sauce Recipe

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This recipe for Duck in Orange Sauce, by , is from Our Family Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie McGhie


• 1 x 2kg Duck (Washed and Dried)
• ¾ cup Chopped carrots
• ¾ Cup chopped Celery
• ¾ Cup chopped onion
• 1 bay leaf
• 4 cloves garlic
• Black Pepper
• 2 oranges cup in half
• 50 ml Grande Mariner
• 2 cups water
• 20gr butter

1. Fry carrot, celery, onion, black pepper and bay leaf off
2. Squeeze orange juice over duck, put orange skins inside of duck and tie legs
3. Place in Veg’s and bake in hot oven at 2500 breast down.
4. Add water after 20 mins and turn oven down to 2000
5. Bake for 50 mins, basting regularly
6. Cover in foil if necessary
7. Take out of oven and cool enough to handle
8. Split duck open and remove orange skins
9. Remove bones and add to veg’s, simmering on stove top
10. Brush duck with butter and grill till skin crunchy in oven
11. Skim fat of vegetable, strain vegetable off and add wine and ½ cup orange juice to juices, simmer until sauce consistency.

Personal Notes:
Personal Notes:
I have only ever made this with Wild Duck - but I imagine it would be good for domestic as well.




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