This was served at the fanciest of birthday celebrations in the Maltenfort home. Recky mastered this dish when she took her Chinese cooking class in the mid 80s.
SAUCE INGREDIENTS:
5 tbsp. sugar
4-1/2 tsp. corn starch
1/4 tsp. cinnamon
10 whole cloves
2 tsp. orange rind
1 gallon orange juice
Dash of salt
5 tbsp. sugar
4-1/2 tsp. corn starch
1/4 tsp. cinnamon
10 whole cloves
2 tsp. orange rind
1 gallon orange juice
Dash of salt
HOW TO:
Clean duck.
Salt inside and out.
Place on rack in 350-375 degree oven.
Prick with fork every 15 minutes.
Sauce - add all ingredients and bring to a boil.
At the end, baste duck with sauce to make it crispier.
Done in 2.5-3 hours when duck has reached 165 degrees.
Clean duck.
Salt inside and out.
Place on rack in 350-375 degree oven.
Prick with fork every 15 minutes.
Sauce - add all ingredients and bring to a boil.
At the end, baste duck with sauce to make it crispier.
Done in 2.5-3 hours when duck has reached 165 degrees.