Wineshark Recipe - 65. Duckling with Orange Sauce

Ingredients:

• Duckling - 1
• Butter - 2 oz
• Carrot - 2 oz
• Onion - 2 oz
• Celery - 1 oz
• Bay Leaf - 2
• Thyme - 2 tsp
• Brown stock - 500 ml
• Orange - 3
• Lemon - 1
• Salt - 4 tsp
• White pepper powder - 1 tsp
• Corn starch - 1 oz

Shred the vegetables, add bay leaf, thyme and some cooking oil, then squeeze till the juices comes out.

Clean the duckling and use tissue paper to wipe dry the skin. Then sweep some butter onto the skin, and put the vegetables inside the duckling.

Put inside pre-heated oven for about 30min using 230 degC.

Once it cools down, cut the duckling in four, remove the bones.

Orange pulps are cut into pieces, with the skin cut to thin shreds. Peel the lemon skin and shred also.

Put the duckling juices with the brown sauce, then filter to get only the sauce.

Use butter to sauteed the orange and shredded lemon peel, then add the duckling juices. Add seasonings and corn starch. Pour on top of the duckling and put the orange as side-dish.