Preheat oven to 400°F (200°C).
Salt and pepper cavity, stuff with quartered oranges, peppercorns and garlic.
Roast duck for 20 minutes 400 °F (200 °C).
Lower heat to 325°F (160°C) and continue roasting for 2 1/2 to 3 hours or until meat is tender.
Baste roasting duck frequently with pan juices.
During final 15 minutes, baste duck with orange marmalade.
Mix sugar, cornstarch and orange zest together in a saucepan.
Add orange juice and pan juices.
Bring to a boil, stirring constantly.
Keep sauce hot and add orange liqueur just before serving.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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