Quench MagazineRoast Duckling a La Orange | Duck | Quench Magazine
Roast Duckling a La Orange | 4 5-pound ducklings 1 ts Seasoned salt 1/2 ts Rosemary 1/2 c Celery; chopped 1/2 c Onion; chopped 2 c Brown sauce; or chicken stoc
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baster
- Fine-mesh sieve
Ingredients
- 4 5-pound ducklings
- 1 ts Seasoned salt
- 1/2 ts Rosemary
- 1/2 c Celery; chopped
- 1/2 c Onion; chopped
- 2 c Brown sauce; or chicken stoc
- 3 tb Sugar
- 1 tb Butter
- 1/2 c Vinegar
- 1 c Orange juice
- 1 ts English mustard
- 1/2 ts Cornstarch
- 1/4 c Grand marnier
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