Cointreau
Cointreau
Giclee Print

Loupot, Charles
Buy at AllPosters.com
 

 

 

 

 


Gifts

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Duck in Cointreau Sauce

 

 

Sur La Table_Brand_468x60
Shop Sur La Table Holiday Shops now through 12.22.10

"Poultry is for the cook what canvas is for the painter."
~ Jean-Anthelme Brillat-Savarin


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index 

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 


[Flag Campaign icon]


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Autumn Still Life I
Autumn Still Life I
Art Print

Patrizia, M.
Buy at AllPosters.com
 

 


La Belle Cuisine

 

Duck in Cointreau Sauce
Le Club - San Francisco
Bon Appetit Archives

Bon Appetit - One Year Subscription 

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.
 


Index - Poultry Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: November 06, 2010.