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Duck in Cointreau Sauce
Le Club - San Francisco
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Three 4-pound ducks
3 celery stalks, chopped
1 large onion, chopped
2 carrots, chopped
Salt and pepper
1/2 cup dry Sherry
3/4 cup white wine
1 cup hot water
3/4 cup sugar
2 tablespoons white vinegar
Juice of 1 lemon
Juice of 3 oranges
Grated zest of 2 oranges
2 teaspoons cornstarch
1/4 cup Cointreau

Preheat oven to 375 degrees F. Stuff duck cavity with celery, onion,
carrots, salt and pepper to taste. Roast 1 hour and 20 minutes (20 minutes per pound). If ducks are very fat, turn 3 or 4 times during roasting. Drain
fat. Deglaze roasting pans with Sherry, white wine and hot water. Boil 15 minutes. Drain off fat again.
In a 1-quart saucepan, cook sugar until caramelized, stirring often to avoid burning. Add vinegar, lemon juice, orange juice and orange zest. Bring to a boil and add to sauce in deglazed pan. Cook at a slow boil for 10 minutes, stirring occasionally. Dissolve cornstarch in Cointreau and add to sauce. Add salt and pepper if needed. Bone duck breasts and arrange duck breasts, legs and thighs on serving platter. Glaze duck with sauce. 8 servings.
 

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