Donald Duck

I have never, ever, in the almost 3 years of his life,

seen my Monster tear up his dinner like he did on Saturday Night.

He was so giddy,

He growled,

and then chomped.

Hee asked for seconds,

and

then wanted thirds.

"Donald Duck is Yummy!"

We better make sure he doesn't try to take a bite out of the Donald's of Disney this fall.

He might just be hungry.

This bird was actually bigger than most whole chickens a buy and 2x the cost.

This wont be on our menu for awhile.

Well, maybe.

I saw a new recipe that I am dying to try.

Southern Duck Pie.

It looked so good, I had to wipe my chin.

But i am not suppose to be chatting about what I want to eat, but what we did.

Canard a la Biqarade. Duck with Orange Sauce

Super Simple and a little bit different than the orange duck I got when we were here...(sigh)

I can't believe it has been 8 years since we visited.

But I am digressing.

Duck (5lb)

After cleaning, cutting the extra skin (hello neck flap) and removing innards,

salt and pepper the inside and out, rubbing it it in.

Prick the Breast with a fork all over.

I have seen it sliced up, the skin and fat is pretty thick,

but you must have a way to release the juice.

Don't forget.

Tie up the legs.

Then cover with foil in a roasting pan.

Make sure your pan has a rack in it, or raised bottom, the juices will pour out.

place it in a pre-heated over (300 degrees F) for about an hour and a half.

An hour into cooking, combine 1 tbs water and 1 tbs sugar in a pot and caramelize. It takes longer than you think, and you don't need to stir it, if fact keep the spoon away.

Once the sugar is that glorious taffy color, add a mixture of the following:

2 tbs white wine or triple sec

1 tbs apple cider vinegar

2oz OJ

2 tbs fresh chopped ginger.

you will add it by slowing pouring it down the side of the pan and swirling the pot. Bring this to a boil, reduce slightly (there is alcohol in there) then add 16 oz of a stock.

Chicken, or veg works best.

Bring to boil, then add the drippings from the duck pan,

because at this point, you should be able to take the duck out of the oven.

DO NO EAT IT YET.

IT STILL HAS TO COOK SOME MORE!!

It has been about and hour and a half,

now the oven has to be amped up, turn that baby up to 400 degrees F.

While it heats up, skim any fat off the top of the drippings that are in the pan,

and also drain the inside of the duck and do the same.

These drippings go into the sauce,

the duck goes back into the pan to cook for another 20-30 minutes to tan.

About every 10-15 minutes bast the bird with your orange sauce.

Prick the bird in the thigh, check that the juice is clear,

or use a meat probe (165), set it aside, then carve.

We then poured the extra orange sauce on the carved pieces

soaking and mopping the plate wtih each piece as we ate.

I served it with boiled fingerling potatoes.

The sauce was less marmalade and more au jus which I am finding that I really like.

It was light, and delicate.

Too bad one bird only serves 4.

Leftovers would have been nice.