Duckling Bigarade

• 3 1/2 to 4 lb. duckling, quartered
• 1 Tbsp. flour
• 1 Tbsp. butter
• 3/4 c. Chablis
• 1 Tbsp. wine vinegar
• 1/4 c. consomme
• 1/4 tsp. pepper
• 1 orange
• 1/3 c. orange marmalade
• 1 Tbsp. soy sauce
• 1 tsp. salt

1. In mixing bowl, combine orange marmalade, soy sauce and salt. Roast duckling in 450u0b0 oven for 15 minutes.
2. Reduce heat to 400u0b0 and cook for 30 minutes or until tender.
3. Baste with half of orange sauce while cooking.
4. Brown flour in butter over low heat.
5. Stir in Chablis, wine vinegar and consomme.
6. Bring to boiling, stirring constantly, and then simmer for 10 minutes.
7. Add remaining orange sauce.
8. Cover and cook 10 minutes more.
9. Add pepper.
10. Peel and cut orange into wedges.
11. Cook in boiling water for 3 minutes and drain. Remove duckling to warm serving platter.
12. Garnish with orange wedges.
13. Pour excess fat off juices in pan.
14. Add more stock to pan if needed for sauce.
15. Serve hot in gravy boat.
16. Serves 4.

duckling, flour, butter, chablis, wine vinegar, consomme, pepper, orange, orange marmalade, soy sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819 (may not work)