Divine Duckling with Orange Sauce
1 quartered duckling, about 4 lbs
salt and pepper
8 small white onions
1/2 cp white wine
1 tbsp sugar
1 tsp wine vinegr
1 tbsp water
1/4 tsp salt
1/2 cp orange juice
2 tbsp lemon juice
2 tbsp slivered orange rind
1 tsp Curacoa or brandy
1 - Rub duckling with peeled cut garlic
2 - Sprinkle with salt and pepper.
3 - Brown in casserole in hot oven (425 degrees F.).
4 - You will have to turn pieces once ior twice to brown all over.
5 - Pour off fat, arrange orange slices on duck, border with onions.
6 - Cover caserole.
7 - Reduce heat to 350 and bake 1 hour longer, or until duck is tender.
8 - Discard discolored orange slices.
9 - Make sauce: Remove juices from casserole, skimming off fat.
10 - Add juices to wine.
11 - Cook sugar and vinegar in small saucepan until carmel is formed.
12 - Stir in wine mixture and water, salt, orange and lemon juices.
13 - Boil for 10 minutes.
14 - Add orange rind and Curacoa.
15 - Pour sauce over duckling and serve at once.