2 ducklings (4 1/2 to 5 lbs. each), halved
1 tsp. salt
2 small thick-skinned oranges
1 cup orange juice
1/2 cup currant jelly
1/2 cup water
4 tsp.. cornstarch
4 servings hot seasoned cooked rice
Wash, drain and dry duckling halves. Sprinkle cavity
sides evenly with salt. Place halves, skin side up, on
rack in shallow roasting pan. Bake in slow oven (325 degrees)
until meat on drumstick is tender, about 2 hours.
Prepare sauce while duckling is roasting. Peel the orangy
part of the rind off the orange; cut rind in very thin strips
1 1/2 to 2 inches long. Cover with boiling water; simmer
15 minutes. Drain well. Peel and section orange,
removing all membrane; set aside. Combine orange juice,
currant jelly, water, and cornstarch; blend until free of cornstarch
lumps. Cook, stirring constantly until thickened.
Add orange strips. Brush sauce over duckling several times
during the last 30 minutes of cooking.
Stir orange sections into hot rice. Serve rice with
duckling halves and remaining sauce.
Makes 4 servings.
**Alternate orange sauce:
2 cup orange juice
1/2 cup lemon
3 1/2 cup sugar
Boil 10-15 minutes.