Sunday, October 7, 2012

Duckling A L'Orange

You can find Betty Crocker's recipe for Duckling A L'Orange on page 287 of the cookbook.

It turned out quite tasty, but the sauce was a bit on the tame side.

Some pretty nice ingredients to start with! The recipe didn't specify dried or fresh tarragon, so I went with fresh.

This is the sauce used to baste the duck. Some was set aside and thickened with cornstarch. Nowadays, I'd just make more of it and let it reduce naturally

His little wings were crunchy, but very tasty. I saved the fat that was left in the pan. I'm sure I'll find a use for duck fat...yum!

It turned out pretty good and went well with Betty's recipe for red cabbage!

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