Wayne Gisslen

Roast Duckling à l’Orange

Preparation info
  • Portions:

    8

    • Difficulty

      Medium

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2

Method

Procedure

  1. Make sure the ducklings are well cleaned. Use the neck, gizzard, and heart in preparing the sauce (step 5); save the liver for another use.
  2. Season the cavities with salt and pepper.
  3. Place the ducks breast-up on a rack in a roasting pan. (Caution: Do not use baking sheets or shallow pans. The pans must be deep enough to hold the lar