Roast Duck L'Orange

Name: Roast Duck L'Orange
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 2-4 serving(s)
Ingredients: 1 duck; 1 tablespoon chili powder; 1 tablespoon garlic powder; 1 tablespoon salt; 1 large granny smith apple; 2 cloves garlic; 2 sage leaves; 1 teaspoon light olive oil; 4 tablespoons spicy mango chutney; 2 tablespoons peach preserves; 1 orange, juice of; 3 tablespoons of duck drippings, from pan; 1/4 cup red wine

(24)

Recipe by Quinn Horn

I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good!

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READY IN: 2hrs 25mins

SERVES: 2-4

UNITS: US

INGREDIENTS

Nutrition

For the duck
1

duck
1

tablespoon chili powder
1

tablespoon garlic powder
1

tablespoon salt
1

large granny smith apple
2

cloves garlic
2

sage leaves
1

teaspoon light olive oil
Orange Sauce
4

tablespoons spicy mango chutney
2

tablespoons peach preserves
1

orange, juice of
3

tablespoons of duck drippings, from pan
¹⁄₄

cup red wine

DIRECTIONS

Sprinkle chili powder, garlic powder, and salt all over ducks.
Cut 1-inch slice in skin of ducks on both sides of breasts.
Puree garlic, sage and olive oil and fill in slices in skin with mixture.
Chop apple into 1-inch pieces and stuff inside ducks.
Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
Serve L'Orange sauce over sliced duck breasts or other parts.
Makes about 1 cup.

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