March 24, 2005
By Avi Green
Well, here we go with another recipe for a great meal, this one
being for duck meat from France, a great family meal to say the
least. And another favorite of mine too for the weekends. Here it
One 3 and a half-to-4 lb.
of duckling meat, quartered
1/3 cup orange marmalade
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon margarine
1 tablespoon flour
3/4 cup dry white wine
1 tablespoon wine vinegar
1/4 cup consomme
1/4 teaspoon pepper
1 orange, peeled and cut
Put it in a mixing bowl, and combine marmalade, soy sauce, and salt.
Roast duckling meat at 450 degrees fahrenheit for 15 minutes. Reduce
heat to 400 and continue roasting, brushing occasionally with orange
mixture, for 30 minutes, or until meat is tender. Meanwhile, heat
butter in a small saucepan. Add flour and cook until flour is
browned. Stir in wine, vinegar, and consomme. Bring to boil,
stirring constantly. Cover and simmer for ten minutes. Add remaining
orange mixture. Cover and continue simmering for ten minutes more.
Meanwhile, cook orange wedges in boiling water for 3 minutes. Drain.
Remove duckling meat to heated serving dish and keep warm. Pour
excess fat off duckling pan. Add remaining cooking liquid to
saucepan in which orange sauce is cooking. Mix it all in. For
serving, garnish with wedges of orange. Serve sauce in sauceboat.
Serve hot. Serves four people. You can serve it with matchstick
A light red wine: Red Bordeaux; Beujolais; domestic claret.
Or a chilled dry wine: Bordeaux Graves; Pouilly-Fuisse; white Cotes
du Rhone, Alsation Reisling; Pinot Blanc.
Or, a rose wine.
Pay attention of course to that you should make sure to drain away
all the fat liquidness off the meat, since it's a good idea to do
whatever's neccasary to keep healthy. And with that, you'll have an
excellent recipe to enjoy over the weekend.
Bon appetit, everyone.
Copyright 2005 Avi Green. All rights reserved.
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