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1 duckling, about 5 pounds
Wipe duckling inside and out, season with salt, pepper, and ginger. Stuff cavity with sliced orange and onion.
Roast on a rack in a very hot oven, 450°F, about 20 minutes, reduce heat to moderate, 350°F, and continue to roast until tender, allowing about 20 minutes per pound.
Pour off fat as it accumulates, and baste with honey mixed with orange juice.
Sliver the rind of 2 oranges and cover with water. Bring to a boil, simmer 10 minutes, drain.
Spoon 2 tablespoons duck fat from the roasting pan over the peel, add flour, and cook a few minutes, stirring. Skim the fat from the roasting pan, measure the drippings, and add water to make 1-1/2 cups liquid. Cook, stirring in the brown bits.
Strain the liquid into the saucepan with the orange rind and flour, and cook, stirring, until the sauce is smooth and slightly thickened. A little red wine may be added, if desired.
Arrange the duckling on a platter and garnish with sliced oranges. Spoon some of the sauce over the bird; serve the rest separately.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
salt
pepper
ginger
1 orange, sliced with rind
1 sliced onion
1/4 cup honey
juice of 2 oranges
rind of 2 oranges
1 tablespoon flour