MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adam's Family Duck
Categories: Poultry, Citrus, Fruits, Vegetables, Dairy
Yield: 4 Servings

5 lb Whole duck; giblets
- amd neck reserved
6 oz Can orange juice
- concentrate; thawed,
- divided
1 ts Minced garlic
Salt & fresh ground pepper

MMMMM--------------------------STUFFING-------------------------------
1 lg Onion; coarse chopped,
- divided
1 c Raisins
1 lg Apple; peeled, cored, in
- chunks
1 lg Carrot; thick sliced

MMMMM-----------------------BASTING SAUCE----------------------------
1/2 c Chicken broth
1/4 c Lemon juice
Salt & fresh ground pepper

MMMMM-------------------------DUCK STOCK------------------------------
1 tb Olive oil
1 lg Onion; coarse chopped
2 cl Garlic; minced
1 lg Carrot; thick sliced
1 c Chicken broth
1/2 c Lemon juice
1 c Orange juice
1 Sprig fresh parsley;
- chopped
Salt & fresh ground pepper
1 tb Sour cream

Set oven @ 350ºF/175ºC.

Rinse the duck, remove any pieces of excess fat from
around the cavity, and prick the duck's skin all over
with a fork or sharp skewer, being careful not to
puncture the meat.

Rub the skin of the duck and inside the duck cavity with
1 tablespoon of orange juice concentrate. Rub 1 teaspoon
of minced garlic inside and outside the duck, and
sprinkle the duck, inside and outside, with salt and
pepper.

Mix together about 2 tablespoons of chopped onion, the
raisins, and apple in a bowl, and lightly stuff the
cavity of the duck with the raisin mixture. Truss the
duck, and place it onto a rack set in a roasting pan.
Scatter the remaining chopped onion and slices of large
carrot in the roasting pan around the duck.

To make basting mixture, whisk together remaining orange
juice concentrate, 1/2 cup of chicken broth, 1/4 cup
lemon juice, and salt and pepper in a bowl.

Roast the duck in the preheated oven for 1 hour, basting
occasionally with the basting mixture. After 1 hour,
pour off the rendered fat, and roast, basting
occasionally, until no longer pink at the bone and
the juices run clear, about 1 more hour. Reserve any
left-over basting mixture.

While the duck is roasting, prepare duck stock. Heat
olive oil in a saucepan, and brown the reserved neck and
giblets over medium heat. Stir in 1 onion, 2 garlic
cloves, and 1 carrot, and cook and stir until the onion
is translucent, about 5 minutes. Stir in 1 cup chicken
broth, 1/2 cup lemon juice, orange juice, parsley, and
salt and pepper, bring to a boil, and cover. Reduce heat
and simmer for 1 hour; strain the stock and set aside.

Remove the duck from the oven and place on a warm
platter. Arrange cooked vegetables around the duck, if
desired. Remove stuffing to a serving bowl. Let the duck
rest about 15 minutes before carving.

While the duck is resting, finish the sauce. Skim fat
out of the roasting pan, and pour reserved basting
mixture into the pan, stirring and scraping to dissolve
the brown bits of flavor from the bottom of the pan.
Bring the mixture to a boil over medium heat, and stir
in the reserved duck stock. Bring back to a boil, and
cook the sauce down by about half, stirring constantly
to prevent burning, about 10 minutes. Whisk in sour
cream to make a smooth, glossy sauce. Pour the sauce
over the carved duck to serve.

RECIPE FROM: http://allrecipes.com

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