Jonge Eend - Duck a La Bigarde

• 2 lbs ducklings
• salt and pepper
• 1 orange, juice of (reserve 1/4 of the rind)
• 23 cup carrot, peeled and sliced
• 12 cup onion, peeled and sliced
• 34 cup currant jelly
• 1 teaspoon caraway seed, more to taste
• 2 slices bread, toasted (use a good quality bread)

1. Preheat oven to 350F.
2. Season duckling and roast 40 minutes.
3. Cut orange rind in thin strips and cook in boiling water for a few minutes, until tender.
4. Place carrots and onions in a saucepan, add fat from duckling and fry vegetables quickly.
5. Remove from pan.
6. Add orange juice, jelly and caraway seeds to remaining fat; blend thoroughly.
7. Place duckling on toast surrounded with carrots, onions and orange rind.
8. Serve sauce in a separate dish.

salt, orange, carrot, onion, currant jelly, caraway, bread

Taken from www.food.com/recipe/jonge-eend-duck-a-la-bigarde-237714 (may not work)