Title: Roast Duck Bigarade
Categories: Poultry
Yield: 1 Servings

4 1/2 lb Duck
1 tb Butter
Salt & pepper
3/4 c White wine
1 Lemon
1 Orange
1 tb Sugar
1 tb Sherry
1 c Orange juice
2 tb Brandy
1 tb Cornstarch

Preheat oven to 375. Rub duck with butter & season with salt & pepper.
Place in roasting pan & add wine. Place in oven & roast 2-2 1/2 hours.
Baste every 15-20 minutes with wine. Grate orange & lemon rinds into
sauce pan. Melt sugar in pan with sherry & cook until caramel in
color, be careful not to burn. Add juices & brandy. Simmer 5 minutes.
Cut orange into segments & add to sauce. Remove duck from oven when
done. Carve & place on platter. Drain fat from pan & add sauce to
duck drippings. Mix a little water with cornstarch & add to sauce.
Bring to boil for 2 minutes. Pour over duck & serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip