Duckling with Orange Sauce

Duckling with Orange Sauce (French)

Ingredients
2 oranges
Water
3 Tbs. orange-flavored liqueur
1 duckling, 41/2 to 5 lbs.
Salt
1 carrot, chopped
1 medium onion, cut into wedges
6 whole cloves
1 can (14 1/2 oz) chicken broth
1 bay leaf
2 sprigs parsley
1/2 tsp. whole peppercorns
1/8 tsp. dried thyme leaves
1 clove garlic, minced
1 tsp. tomato paste
1/4 cup sweet vermouth
2 Tbs. cornstarch, blended with 1/4 cup cold water

Directions

Thinly peel oranges. Reduce 1-inch strips, about 1/8-inch wide. Bring 2 cups water to boiling. Add orange strips. Cover andsimmer quarter-hour. Drain. Peel, discard white skin. Separate oranges into wedges. Mix with liqueur.

Rinse duckling. Pat dry. Reserve giblets and neck. Discard surplus fat. Sprinkle with salt. Place in regards to a third with the orange peel inside. Pierce skin which has a fork around legs and minimize breast. Place, breast down, on rack in roasting pan.Roast, uncovered, at 450F for 25 minutes. Discard fat in pan.

Add carrot and onion wedges (tied to cloves). Turn duckling breast up. Roasat at 350F until well browned, about 1 1/couple of hours. Meanwhile, brown giblets and neck inside a little duck fat. Add broth, seasonings, and tomato paste. Simmer, covered, an hour. Strain broth.

Remove duckling to warm platter. Keep warm. Discard fat in pan. Add vermouth to pan, stirring, Strain. Complement giblet broth.

Add oranges, reserving a couple of. Blend cornstarch mixture. Cook, stirring until thick. Add a lot of the orange peel. Salt to taste.
Serve duckling with reserved orange peel and sections. Serve sauce in separate. bowl.