Tuesday, November 13, 2012

Wild Duck in Orange Sauce

Roast two wild ducks over a brisk fire, having them underdone, more or less, according to taste. Baste all the time they are cooking with butter and the juice of lemon and serve with the following sauce:

Shred finely the rind of two oranges and parboil in a little water. Melt an ounce of butter and stir into it a dessertspoonful of flour moistened with a little water. Stir well over the fire and then add the juice of the two oranges, some very clear gravy, flavor with pepper and salt and cayenne, then add the parboiled orange rind.

Let the sauce boil and keep hot till wanted.

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