Serve with brown or wild rice and a green salad.
Fry the ducks in
In a saucepan melt the remaining butter and stir in the flour. Cook for a few seconds, then stir in the orange juice and strain in the reserved gravy. Bring to the boil and cook for 2 minutes. Place the orange slices around the ducks and pour the sauce over all.
©1980 The Estate of Elizabeth Ayrton