The Viperess
New member
4 pounds ready-to-cook duck
1-1/2 teaspoons salt
1/2 cup flour
1-1/3 cups fresh orange juice
1/4 cup shortening
1 teaspoon grated orange rind
1 small minced onion
1 tablespoon cornstarch
1/4 teaspoon ground ginger
1 tablespoon water
Remove skin from duck and quarter. Coat with flour. Brown on all sides in hot shortening. Place in a casserole. Add next five ingredients. Cover and bake 1-1/2 hours or until duck is tender in a preheated 350-degree F oven. Remove duck to serving dish; keep warm while making sauce.
Blend cornstarch and water. Add to the liquid left in the casserole. Stir and cook until sauce has thickened. Garnish with orange slices and fresh parsley. Serve hot with wild rice. Serves 4.
1-1/2 teaspoons salt
1/2 cup flour
1-1/3 cups fresh orange juice
1/4 cup shortening
1 teaspoon grated orange rind
1 small minced onion
1 tablespoon cornstarch
1/4 teaspoon ground ginger
1 tablespoon water
Remove skin from duck and quarter. Coat with flour. Brown on all sides in hot shortening. Place in a casserole. Add next five ingredients. Cover and bake 1-1/2 hours or until duck is tender in a preheated 350-degree F oven. Remove duck to serving dish; keep warm while making sauce.
Blend cornstarch and water. Add to the liquid left in the casserole. Stir and cook until sauce has thickened. Garnish with orange slices and fresh parsley. Serve hot with wild rice. Serves 4.
