 |
Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 4 |
|
I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good! Ingredients:
1 duck |
1 tablespoon chili powder |
1 tablespoon garlic powder |
1 tablespoon salt |
1 large granny smith apple |
2 cloves garlic |
2 sage leaves |
1 teaspoon light olive oil |
4 tablespoons spicy mango chutney |
2 tablespoons peach preserves |
1 orange, juice of |
3 tablespoons of duck drippings, from pan |
1/4 cup red wine |
Directions:
1. Sprinkle chili powder, garlic powder, and salt all over ducks.
2. Cut 1-inch slice in skin of ducks on both sides of breasts.
3. Puree garlic, sage and olive oil and fill in slices in skin with mixture.
4. Chop apple into 1-inch pieces and stuff inside ducks.
5. Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
6. Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
7. Serve L'Orange sauce over sliced duck breasts or other parts.
8. Makes about 1 cup.
|
|