|to taste||to taste||Salt|
|to taste||to taste||Pepper|
|Wine vinegar, red or white|
|Orange liqueur, such as Curaçao (optional)|
|Chicken stock or white wine|
|as desired||as desired||peeled orange sections (optional)|
Per serving: Calories, 900; Protein, 46 g; Fat, 71 g (71% cal.); Cholesterol, 215 mg; Carbohydrates, 20 g; Fiber, 1 g; Sodium, 200 mg.
Ducklings may be roasted following steps 1–4 of the basic recipe and served without a sauce, with a pre-prepared Bigarade Sauce, or simply with applesauce. Special seasonings create different products, such as the following recipe:
Season the cavity of each duckling with salt, pepper, and about
Roast goose at a continuous low temperature of 350°F (175°C). Because goose is much larger than duckling, the roasting time is long enough for the skin to crisp and brown at a low roasting temperature. Plan 20–25 minutes per pound for roasting time, but determine doneness by minimum internal cooking temperature of 165°F (74°C).
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