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| 1 | 5-pound duckling |
| 1 Teelöffel | salt |
| 2 | Oranges, unpeeled and quartered |
| 5 | peppercorns |
| 2 | cloves garlic crushed |
| 4 Esslöffel | Orange marmalade |
| 2 Esslöffel | sugar |
| 1 Esslöffel | cornstarch |
| 1 Esslöffel | orange peel grated |
| 2/3 Tasse | orange juice |
| 3 Esslöffel | Pan drippings |
| 2 Esslöffel | Grand Marnier (or triple sec) |
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This is a very tasty dish, with a wonderful orange flavor accompanied by fresh garlic and peppercorns.
Heat oven to 400F. Prepare duckling for roasting. Stuff the duckling's cavity with the salt, oranges, peppercorns, and garlic.
Roast for 2.5 to 3 hours, spreading with orange marmalade during last 15 minutes of cooking time.
In a small saucepan, combine sugar, cornstarch, and orange peel. Stir in the orange juice and drippings (from roasting pan). Heat to boiling, stirring. Keep hot or reheat to serve.
Stir in the Grand Marnier just prior to serving. Discard stuffing from duckling, and serve over rice with orange sauce.
Carbohydrate;
50 g Fat; 537mg Sodium
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