Duckling a La Orange

Ingredients

• 1 duck
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups canned bouillon
• 1/2 teaspoon thyme
• 1 sprig parsley
• salt and pepper
• 1/2 cup orange juice concentrate, undiluted
• 3 tablespoons orange zest
• 1 tablespoon lemon juice
• 2 tablespoons Grand Marnier

Directions

1. 1

   Melt butter in heavy saucepan. Add flour. Blend well over medium heat. Reduce heat and simmer for several minutes.

2. 2

   Heat bouillon, stir into roux, and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes.

3. 3

   Combine orange juice, orange zest, and lemon juice, with brown sauce. Simmer 5 minutes and add liquor.

4. 4

   Clean duck. Heat oven to 325ºF.

5. 5

   Place breast side up in shallow roasting pan. Brush duck with 1/2 of glaze. Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.

6. 6

   Just before serving, add 1/2 cup orange sections to sauce. Heat through.