Duckling With Orange Sauce

• 2 oranges
• 2 c. water
• 3 Tbsp. orange flavored liqueur
• 1 duckling (4 1/2 to 5 lb.), thawed if frozen
• salt
• 1 carrot, chopped
• 1 medium onion, cut in wedges
• 6 whole cloves
• 1 (14 1/2 oz.) can chicken broth
• 1 bay leaf
• 2 sprigs parsley
• 1/2 tsp. whole peppercorns
• 1/8 tsp. dried thyme leaves
• 1 clove garlic, minced or pressed
• 1 tsp. tomato paste
• 1/2 c. sweet vermouth
• 2 Tbsp. cornstarch, blended with 1/4 c. cold water

1. Thinly peel oranges.
2. Cut into 1-inch strips, about 1/8-inch wide.
3. Bring 2 cups water to boiling.
4. Add orange strips.
5. Cover and simmer 15 minutes; drain.
6. Peel and discard white skin of oranges.
7. Separate oranges into wedges.
8. Mix with liqueur.
9. Rinse duckling.
10. Pat dry.
11. Reserve giblets and neck.
12. Discard excess fat.
13. Sprinkle with salt.
14. Place about a third of the orange peel inside.
15. Pierce skin with a fork around legs and lower breast.

oranges, water, orange flavored liqueur, duckling, salt, carrot, onion, cloves, chicken broth, bay leaf, parsley, peppercorns, thyme, clove garlic, tomato paste, sweet vermouth, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513799 (may not work)