Wash duck and remove some of excess
caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon
e skin side of the duck being careful not to cut
b>orange peel.
The peel is for both the roasting duck
Combine orange zest, oyster sauce, cooking wine,
th lemon juice too. If duck is fresh killed, refrigerate
inutes for a slightly rare duck, or 2 hours for a
Trim the duck breasts to remove any excess
ver skin and cavity of duck. Place ginger, garlic and spring
nside and outside of duck. Stuff duck with orange quarters and lay in
Wash duck.
Poke holes in skin all over duck.
Bake in oven without lid at 450\u00b0 for 25 minutes.
Drain off fat.
Add 3 cups orange juice.
Cover with lid.
Put back in oven at 350\u00b0 for 2 1/4 hours.
Pour the juice from the duck over a bed of cooked rice.
arinade ingredients together.
Trim duck breasts of any skin or
Stuff ducks with a dressing prepared as follows:
Saute onion and celery in butter for about 5 minutes.
Add raisins, orange rind, salt, thyme and a dash of pepper.
Add bread crumbs and mix. Place stuffed ducks on a rack in roasting pan and roast about 30 minutes at 450\u00b0.
Serve with Orange Sauce.
Combine duck, rind, salt, pepper and garlic
he ingredients less the 1 orange (for garnish) and mix well
or easy handling have the duck half frozen, remove the skin
minute. Add the wine, orange juice, vinegar and honey, and
eg Celsius.
Prick the duck breasts, put ducks into 2
or the Filling.
Rinse duck and pat dry. Season inside
nto the skin of the duck. Place in a roasting pan