Updated Tuesday, July 24th, 2007
Yield: Serves 4.
Make duckling broth by simmering the giblets and neck (not the liver) in 2 cups water, covered, for 1-1/2 hours. Strain.
When the duckling is done, transfer it from the roasting pan to a heated serving platter. Pour off the drippings from the pan. Put the strained broth and orange juice in the pan and bring to boil. Mix the soy sauce, salt, ginger, sugar, paprika, garlic and cornstarch in the1/4 cup water. Add to the liquids in pan and simmer, stirring, for 10 minutes.
Section fresh oranges. Remove the membranes and seeds. Add the sections to the sauce and simmer another 5 minutes. Pour over the duckling.
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