Ingredients:
- 1 frozen duckling, thawed, about 5 pounds
- 2 oranges, peeled
- salt and pepper
- 3 tablespoons fresh orange juice
- 3 tablespoons champagne
- 3 egg yolks
- 2 cups heavy cream
- salt and pepper
- orange segments for garnish
Preparation:
Wash duck and pat dry inside and out. Stuff with peeled oranges. Prick skin all over with fork. Season lightly with salt and pepper. Place on rack in roasting pan. Roast in a preheated 350° oven for 30 to 35 minutes per pound.Remove and cut into 4 sections; discard orange pulp. Arrange on a hot serving platter and keep warm while preparing sauce.
Place cream and egg yolks in a shallow pan; heat gently. Add orange juice and champagne a little at a time. Add a little salt to taste. Allow sauce to come to a simmer; continue to heat for 15 seconds. Do not boil. Pour sauce over duck and garnish with fresh orange sections.
Serves 2.
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