Roast Duck à L'Orange from The Clay-Pot Cookbook by Georgia Sales
Soak pot in water, top and bottom, for fifteen minutes. Drain blood from duck and set it aside. Wash duck thoroughly inside and out under cold running water. Rub salt and pepper inside the duck cav...
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Ingredients
- 1½ teaspoons arrowroot
- 6 medium carrots, peeled and sliced lengthwise
- Orange Curayao
- 2 medium oranges
- ¼ cup white wine
- Pepper, to taste
- 4 to 6 small white onions, peeled
- ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried)
- 2 teaspoons salt
- 2 tablespoons paprika
- 1 teaspoon fresh oregano, minced (or ½ teaspoon dried)
- 1 duck (5 to 6 pounds), cleaned and giblets reserved
- 2 tablespoons olive oil
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