Christmas Duck l'Orange

As told to me by my Dad:

Pork/Duck L’Orange

You want a cup of orange juice concentrate. That’s real orange juice of course from the oranges. You don’t want a juice that is in a bottle unless it’s genuine orange juice with the pulp and everything in it.

¼ cup of red wine

2 tbsp lemon juice. You can also substitute lime juice if you want, it might be a little better for duck, give it a shot.

1 tbsp sugar

¼ tsp ginger

½ to 1 tsp curry powder

3 garlic cloves, very fine chopped

½ tsp dry mustard

½ tsp basil

Sprinkle duck with pepper to taste, but first of all rub it a little bit with a couple teaspoons of season salt, whatever you want to use, again to taste.

Now with pork, of course, pork chops, a pork roast really, you plug in about 12 whole cloves on the top of the roast. I don’t know what that would be like with duck. I guess it would be fine actually, I’ll leave that up to you to poke the breasts with cloves.

And then follow whatever the cooking instructions are for duck. I’ve never made it, you’d have to have it well done of course. With a pork roast just stick it in a pot with your foil there at 250 degrees in the oven for 4 hours, and there you go.

(Duck cooked well at 450 F in a roaster covered in foil and then the lid (keeps moisture in). Flip the duck after 45 minutes, cook for another 45 minutes. Fanny Farmer says that a meat thermometer in the thigh should go above 180 F.)