Duck in Orange Juice (Pato en Jugo de Naranja)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 duckling weighing about 4 pounds 2 tablespoons butter 1 medium onion, finely chopped
2 cloves garlic, chopped 3 medium tomatoes, peeled, seeded, and chopped, about 1 cup pulp 1/4 teaspoon thyme
1/4 teaspoon marjoram 1 bay leaf 1/4 cup raisins
1 tablespoon white wine vinegar 1 cup orange juice 1/4 cup toasted, slivered almonds



1 Pull out the loose fat from inside the duckling and prick the bird all over with a fork to help release the excess fat. Heat the butter in a large skillet and brown the duckling lightly all over. Transfer the duckling to a flameproof casserole large enough to hold it comfortably. Spoon off all but 2 tablespoons of fat from the skillet and saute the onion and garlic until the onion is soft. Add to the casserole with all the remaining ingredients except the almonds. Add the duck giblets to enrich the sauce. Bring the liquid in the casserole to a boil on top of the stove. Cover the casserole with foil, then with the lid, and cook in a preheated moderate (325 F.) oven for 1-1/2 hours, or until the duckling is tender. Lift the bird out and carve it. Put it onto a serving platter and keep warm. Spoon off the fat from the sauce, take out and discard the giblets and bay leaf. If the sauce is very abundant, reduce it over brisk heat for a few minutes. Spoon a little of the sauce over the duckling and sprinkle with the almonds. Pour the rest of the sauce into a sauceboat and serve separately with rice and green peas or green beans.

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