DUCK, CANTON DUCK
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
Chinese cuisine, like French, makes creative use of the delicately adaptable taste of fresh oranges. In this recipe, orange liqueur intensifies the orange flavor without overwhelming the distinctive taste of duck.
Yield: 4 Servings
• 7 ounces beef broth
• 1½ tablespoons margarine, melted
• 1 tablespoon Sherry wine
• 1½ tablespoons flour
• 1 teaspoon Worcestershire sauce
• 1 tablespoon orange liqueur
• 1/2 cup sugar
• 1 cup water
• 10 ounces currant jelly
• 1 large whole orange, pulverized*
1. Combine broth, margarine, Sherry, flour, Worcestershire and liqueur in bowl.
2. Boil sugar with water in saucepan, stirring until sugar dissolves. Add jelly and orange. Stir in broth mixture, reduce heat and simmer, 10 minutes.
*Pulverize the unpeeled orange by cutting into quarters, removing seeds and processing.
• 5 pound duck, halved
• Salt and pepper to taste
1. Preheat oven to 375°F. Prepare large pan fitted with wire rack.
2. Place duck on rack, skin side up. Season with salt and pepper. Roast 1 hour and pour off fat.
3. Increase oven temperature to 400°F. Continue to roast until tender and skin is crisp, piercing skin occasionally to release fat. Quarter duck and pour off fat. Return to pan.
4. Reduce oven temperature to 350°F. Pour Orange Glaze over duck and roast. Baste occasionally until glazed, about 10 minutes.
Suggested Wine: Merlot