Wash duck and remove some of excess
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
caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon
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.
nd pestle. Use to coat duck.
Heat olive oil in
b>duck. Pour the juice of 1 orange into the cavity of the duck
0b0F.
Pierce skin of duck breasts all over with
he ingredients less the 1 orange (for garnish) and mix well
nd diced onions. Stuff each duck with the rosemary/onion mixture
Rinse duck under cold water and pat
Combine duck, rind, salt, pepper and garlic