Duck With Mandarin Sauce
Resep kiriman TCantwell7@aol.com
Yields: 2 servings
While duck is roasting, drain mandarin orange segments and place in saucepan with marmalade, 1 ounce Triple Sec, brandy and lemon zest, bring to a boil, reduce heat and simmer sauce for an hour or more. Dissolve arrowroot in 1/4 cup water and add to sauce, stirring to remove all lumps. Add sherry and sesame oil. Remove sauce from heat and keep warm.
Bone roasted duck, cooled to room temperature if prepared the same day, by running a sharp knife under wishbone at front of breast and then running a knife between breast halves and carcass. Leave breast and legs whole, chop into sections or gently pull meat apart.
Heat cold duck meat by placing on cookie sheet and heating in 450 degree Fahrenheit oven for 12 minutes. Carefully flame 2 ounces Triple Sec in saucepan by heating and holding lit match to liqueur just until it ignites. Swirl until flames subside, then add orange sauce. Place duck on serving platter and pour sauce over.