Duckling A L'Orange / Roast Duckling
1 5lb Fresh Duckling from your local butcher
Wash with cold water and pat dry using paper towel
Rub the cavity with lemon juice
Season with salt and pepper and fresh thyme
Place one onion sliced and celery leaves into the cavity
Roast at 325F for 30 mins
Add 1 cups of dry white wine
Baste the duckling on continue roasting for another 1.5 hrs basting every 20 mins
A duck is properly cooked when the temperature of the meat at the thickest part of the thigh or breast has reached 165F (75C). This may be checked with a meat thermometer.
The duck should also have a nice crispy brown skin all over.
Remove Roast Duckling to platter and keep warm. Skim excess fat from juices in Roasting pan.
In a saucepan, combine 1/2 cup sugar and 1 tablespoon Wine Vinegar. Simmer over low heat until it starts to caramelize.
Add the juice of 2 Oranges
1/2 cup Grand Marnier
Zest of 1 Orange
Stir well and simmer for 5 mins - Combine with the juices in roasting pan.
Add cup of Simply Awesome Seville Orange Marmalade to Roasting pan. Serve over Duckling