Roast Wild Duck W/ Orange and Sauternes Sauce
| Yield: | 6 Servings |
| Categories: | Wildfowl, Scottish, Sauces |
| 3 | Mallards; oven ready | |
| Butter | ||
| 3 | Onions; halved | |
| Strips of pared orange rind | ||
| ORANGE & SAUTERNES SAUCE | ||
| 4 | tb | Butter |
| 1 | Onion; thinly sliced | |
| 2 | Orange rinds; grated | |
| 2 1/2 | c | Chicken stock or water |
| 2 | ts | Arrowroot; mixed with the |
| . juice from 1/2 a lemon | ||
| Salt & pepper to taste | ||
| 1 1/4 | c | Sauternes (or other sweet |
| . white wine) | ||
| 2 | Orange; peeled, pith removed | |
| . and segmented |
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