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Duckling Sambuca: Submitted by: TheCooks | Date Added: 2 Oct 2010
Listed in: Poultry Ingredients

5 lb duckling
1/4 tsp cinnamon, salt and pepper
1 small onion halved
1 celery rib, chopped
1 garlic clove, split
6 tbsp Sambuca
Juice and grated rind of 1 orange
Juice of 1/2 lemon
1/2 cup chicken bouillon
1 1/2 tsp cornstarch mixed wit 1 tbsp water

Cooking Instructions

Trim excess fat from the duck and prick the skin all over with a fork.
Rub the duck inside ond out with cinnamon, salt and pepper.
Put onion celery and garlic in cavity.
Combine the remaining ingredients except the cornstarch mixing well.
Place on a rack in a roasting pan and roast at 425F for 30 minutes.
Drain the fat from the pan and lower heat to 375F.
Baste with the Sambuca mixture every 20 minutes until duck is cooked (1 1/2 to 2 hours).
Remove duck from the oven and tip the juices from the cavity into the roasting pan.
Add any remaining baste mixture.
Transfer the duck to a hot platter.
Skim the fat from the pan drippings.
Add salt and pepper to taste.
Bring to a boil, stirring.
Stir in the cornstarch mixture, and simmer until thickened.
Strain the sauce and serve with the duck.
Serves 4.

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