Kea - would you happen to know if Rouen chicks differ in color? Josh brought home two yellow chicks (that I suspect are buff Runners) and two dark striped and dotted chicks (which look like the Rouen chicks I've seen pictures of).
I suspect there was a bit of a mixup, but still learning. :)
My memory says that Rouen babies look like Mallard babies, which would be the darker ones.
A Rouen, as I was taught, was the product of a Mallard crossed out to a White Duck, and then back to a Mallard. Makes a large flightless Mallard, effectively. (And Dad knew tons about ducks from being a hunter and being in DU.) You had to cross them back to assure the coloring, which is not assured in the initial outcross.
Ingredients: 2 ducklings (4-5lbs. each) 2 tsp. salt 1/2 tsp. pepper 1 clove garlic, peeled and cut crosswise into halves 1/2 cup dry white wine 1/2 cup orange marmalade
Sauce: 2 Tbsp. butter or margarine 1 can (13 3/4 oz.) condensed chicken broth 1/2 cup orange marmalade 1/4 cup dry white wine 1/4 cup orange juice 2 tsp. cornstarch 2 tsp. lemon juice 2 Tbsp.slivered orange peel
Directions:
If frozen, let ducklings thaw according to package directions. Remove giblets,necks, and livers from ducklings. Reserve livers for sauce; if desired, reserve giblets and necks for soup stock. Remove and discard excess fat. Wash, drain, and pat dry with paper toweling. Rub cavities with salt, pepper, and garlic. Fasten neck skin to back with a skewer. Tuck tail ends into cavities. Tie legs together and tuck wing tips under ducklings. Prick skin generously to release fat. Place ducklings, breast side up, on a rack in a large shallow roasting pan.
Roast at 350 F. for 2 to 2 1/2 hours or until legs can be moved easily, basting several times during roasting and removing accumulated drippings about every 30 minutes. Remove ducklings from oven and spread surface with mixture of wine and marmalade. Return to oven and continue roasting for 10 minutes.
For sauce, melt butter in a skillet. Add duckling livers and saute unitl lightly browned. Remove and chop livers. Add chicken broth, marinade, wine, orange juice and cornstarch blended with lemon juice. Cook, stirring constantly over low heat for 10 minutes or until sauce bubbles and thickens. Stir in chopped livers and orange peel.
Transfer ducklings to a heated platter. Remove skewers and twine. Garnish, if desired, with watercress and orange slices. Reheat sauce if necessary and serve with duckling.
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branchandroot
no subject
Date: 2009-05-02 08:33 pm (UTC)You have fun with that, eh? ;)
no subject
Date: 2009-05-03 07:46 pm (UTC)I suspect there was a bit of a mixup, but still learning. :)
no subject
Date: 2009-05-03 11:42 pm (UTC)A Rouen, as I was taught, was the product of a Mallard crossed out to a White Duck, and then back to a Mallard. Makes a large flightless Mallard, effectively. (And Dad knew tons about ducks from being a hunter and being in DU.) You had to cross them back to assure the coloring, which is not assured in the initial outcross.
no subject
Date: 2009-05-04 07:41 pm (UTC)Canard a l'Orange
Date: 2009-05-02 08:53 pm (UTC)2 ducklings (4-5lbs. each)
2 tsp. salt
1/2 tsp. pepper
1 clove garlic, peeled and cut crosswise into halves
1/2 cup dry white wine
1/2 cup orange marmalade
Sauce:
2 Tbsp. butter or margarine
1 can (13 3/4 oz.) condensed chicken broth
1/2 cup orange marmalade
1/4 cup dry white wine
1/4 cup orange juice
2 tsp. cornstarch
2 tsp. lemon juice
2 Tbsp.slivered orange peel
Directions:
Re: Canard a l'Orange
Date: 2009-05-03 07:46 pm (UTC)