Roast Duck L'Orange

• For the duck
• 1 duck
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 large granny smith apple
• 2 cloves garlic
• 2 sage leaves
• 1 teaspoon light olive oil
• Orange Sauce
• 4 tablespoons spicy mango chutney
• 2 tablespoons peach preserves
• 1 orange, juice of
• 3 tablespoons of duck drippings, from pan
• 1/4 cup red wine

1. Sprinkle chili powder, garlic powder, and salt all over ducks.
2. Cut 1-inch slice in skin of ducks on both sides of breasts.
3. Puree garlic, sage and olive oil and fill in slices in skin with mixture.
4. Chop apple into 1-inch pieces and stuff inside ducks.
5. Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
6. Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
7. Serve L'Orange sauce over sliced duck breasts or other parts.
8. Makes about 1 cup.

duck, duck, chili powder, garlic, salt, granny smith apple, garlic, sage, light olive oil, orange sauce, mango, preserves, orange, duck drippings, red wine

Taken from www.food.com/recipe/roast-duck-lorange-48561 (may not work)