| |
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
Duck
Salt, pepper
Lemon juice
½ cup white wine
½ cup water
Butter
Bacon
6 oranges
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Prepare the duck the day before it is required and season it with salt, pepper and a little lemon juice, white wine and water.
|
2. Just before cooking the duck, cover it with butter or sliced bacon; roast in a moderately hot oven (425°F) for 1 - 1½ hours; baste well and often.
|
3. When it is cooked, cut it up, and place the portions on a dish surrounded by 4 oranges, peeled and sliced.
|
4. Remove the grease form the liquid in which the duck was soaked, add the juice of 2 oranges, heat, stirring well, and serve separately as a sauce.
|
|
|
|
|
