David's Recipe for Roast Duck with Orange Sauce
It turns out that orange sauce is a classic with roast duck only in the eyes of Americans.
Main Course, American
- 2 medium ducks
- 1 quart orange juice
- Zest of 1 orange or lemon, ground fine
- 1/4 or more chili peppers, minced fine
- 1/4 cup honey
- 1 small handful flour
- 1 gram whole saffron pistils
- 1/4 cup boiling water
- 1 or 2 sprigs fresh thyme, chopped fine (optional, but much better)
- Pinch of salt, if necessary (It depends on how salty the duck is.)
- Preheat the oven to hot.
- The duck will usually have the stumps of many feathers still attached. To remove them, singe them on an open gas burner and then pull them with your fingers, if necessary.
- Cut the duck down the full length of the breast side, then flatten the duck.
- Prick the skin side of the duck in many places with a fork.
- Mix the juice, zest, salt, pepper, honey, and thyme, if used.
- Cover the ducks in the juice mixture and marinate for a half hour. Reserve the marinade.
- Place the ducks skin side up on a wire mesh above a cookie sheet or large baking pan, so that the fat can drip down and not be in contact with the ducks.
- Place in the oven, lower the heat to moderate, and roast for an 1 hour or until the ducks are well browned.
- Place 1/2 of the pan drippings from the duck, without any charred bits, into a sauce pan or frying pan.
- Stir the flour into the drippings over a moderate flame. Don't allow the flour to brown.
- Gradually stir the reserved marinade into the drippings and flour.
- Soak the saffron in the water for 15 minutes, then mix the saffron and its water into the marinade mixture.
- Heat to a boil, then immediately reduce the flame and simmer for 5 minutes.
- Taste and salt if necessary.
- The ducks can be carved either in the kitchen or at the table. Serve the sauce separately in a sauce boat.