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Method :
Place the ducks on their sides in a greased roasting tin (pan) and roast
in a preheated oven at 200°C/400°F/ gas mark 6 for 40 minutes. Turn them
on to the other side and roast for a further 30 minutes, then turn them on
their backs and roast for a final 30 minutes until cooked, basting
frequently.
Peel the oranges, remove the pith and divide into segments, reserving the
juice that drips out as you work. Cut the rind into strips and boil in
water for 5 minutes, then drain. Boil the wine and sugar until thickened,
then add the reserved orange juice, the stock and lemon juice. Bring to
the boil and boil for 5 minutes. Mix the cornflour (cornstarch) with the
water and stir it into the sauce with the orange liqueur. Boil, stirring,
until thickened, then pour the sauce over the ducks and garnish with the
orange segments and rind. Serve. |