Roast Duck with Orange Sauce

1/4 cup orange marmalade
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoons soy sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1 4 to 4 1/2 pound duckling
salt and pepper

In a small saucepan combine the orange marmalade, orange juice, soy sauce, Dijon and garlic. Bring to a boil and simmer for 5 minutes.

Remove all fat from duck and wash and thoroughly dry both inside and out. Prick duck skin in several places with the tines of a fork. Using an elastic food tie, truss the duck. Season inside and out with salt and pepper.

Rotate on the spit rods for 1 1/2 to 2 hours or until the internal temperature reaches 170 degrees and the juices run clear.

Brush the duck with some of the sauce about 15 minutes before the duck is done.

Let stand 15 minutes before cutting into serving pieces. Serve with orange sauce.

Serves 4.

Roast Duck with Honey Curry Sauce

2 ducks, 4 lb each, completely thawed
1/2 cup peeled and chopped onion
1/2 cup trimmed and chopped celery
2/3 cup soy sauce
3 teaspoons sugar
1/3 cup dry sherry
1 orange scrubbed and cut into small pieces
1 lemon scrubbed and cut into small pieces
1 lime scrubbed and cut into small pieces
1 tablespoon salt
3 tablespoons red wine vinegar
1 1/3 cups orange blossom honey
3 tablespoons dry white wine
1 cup orange juice
3 tablespoons curry powder
parsley or watercress

Preheat oven to 475ºF. Using small skewer, close up opening at duck's neck. In medium pan, combine onion, celery, half of soy sauce, sugar and sherry. Bring to boil over high heat and keep cooking about 3 minutes, til somewhat thickened. Stuff half of pieces of orange, lemon and lime into cavity of each duck. Pour half of soy mixture into each cavity and close openings with wooden skewers. Pat outside of ducks well with paper towels, then rub skin with salt. Place ducks, breast side up, on rack in large flameproof roasting pans.

Roast ducks, pricking skin from time to time with a fork, for 30 minutes. Remove pan from oven and discard the fat. Combine the remaining soy sauce with 1/3 c. of the honey and vinegar in small bowl. Brush this honey mix over ducks and reserve the rest till later. Reduce oven temp to 325ºF and continue roasting ducks, brushing them with the honey mix every 30 minutes, until juices run clear yellow and not pink when an inner thigh is pierced, about 15 minutes per pound or total cooking time of about 2 hours.

Remove roasting pan from oven, and place ducks on carving board, loosely covered with foil, for 10 minutes. Discard all fat and burned particles from roasting pan. Add wine to pan and bring to a boil, deglazing the pan. Using large spoon, remove filling and any juices from cavities of ducks, adding to the pan. Prepare sauce: Strain juices in roasting pan into medium size saucepan. Add remaining 1 c. honey, orange juice and curry powder; simmer over medium heat until thickened, 5-8 minutes. Strain thru cheesecloth into small bowl (should be consistency of maple syrup). Cut ducks into serving pieces and arrange on warm platter. Serve duck with warm sauce and garnish with parsley.

Serves 6.

Duck with Blueberry Sauce

2 Ducks, whole
Salt and pepper

SAUCE:
1 tb Butter
5 tb Sugar
2/3 c Wine vinegar
Juice of 4 oranges
1/3 c Chicken stock
1/4 c Blueberries
1 tb Cognac

Season ducks with salt and pepper and roast at 500F for 30 minutes. Reduce heat to 350F and roast 60-75 minutes, or until ducks are tender. Baste two or three times with pan drippings. Cool ducks 20 minutes then carve and arrange on a warm platter.

Heat butter and sugar until caramelized. Add vinegar, juice from the oranges and the stock. Stir until caramel is dissolved, then boil until reduced to a syrup. Add blueberries and cognac and spoon sauce over duck.

Duck with Orange

1 large Duck (4 to 5 pounds)
salt and freshly ground black pepper to taste
2 medium oranges
2 medium lemons
boiling water, as needed
1/4 cup sugar
1/3 cup white wine vinegar
3 cups chicken stock
1/3 cup Grand Marnier or other orange flavored brandy
2 teaspoons cornstarch
1 tablespoon red currant jelly or apricot jelly (optional)
1/2 cup dry white wine
freshly ground white pepper to taste

Preheat oven to 350°F. Season duck inside cavity with salt and black pepper to taste. Place breast side up on a rack in a roasting pan and prick thighs and breast with a fork to allow fat to escape. Roast until juice run clear when the thigh is pricked, about 1-1/2 hours or until thermometer registers 155°F to 160°F.

While duck is cooking, remove zest from the oranges and lemons and cut into fine julienne. Squeeze juice form the oranges and lemons and set aside. Blanch zest in boiling water to cover for 3 minutes; drain and set aside.

In a heavy-bottomed saucepan over moderate heat, melt sugar and cook until it begins to brown lightly. Add vinegar, orange and lemon juices, and stock and reduce over medium heat to a light sauce consistency.

In a small bowl, mix together Grand Marnier and cornstarch and stir into stock mixture. Simmer briefly until slightly thickened. Stir in jelly, if used, and keep sauce warm.

When duck is cooked, remove from pan and cover with aluminum foil to keep warm. Scoop off fat from pan juices. Quickly deglaze roasting pan with wine, scraping up the brown bits. Strain into sauce. Add reserved zest and simmer until slightly thickened.

Carve duck, place on a warm serving platter, and pour sauce over pieces.

Serves 4