---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Roast Duckling a la Orange
  Categories: Game and fo, American
       Yield: 8 servings
  
       4    5-pound ducklings
       1 ts Seasoned salt
     1/2 ts Rosemary
     1/2 c  Celery; chopped
     1/2 c  Onion; chopped
       2 c  Brown sauce; or chicken stoc
       3 tb Sugar
       1 tb Butter
     1/2 c  Vinegar
       1 c  Orange juice
       1 ts English mustard
     1/2 ts Cornstarch
     1/4 c  Grand marnier
  
   Recipe by: Joe Mannke of Rotisserie for Beef and Bird,
   Houston, TX Preparation Time: 2:00 STEP ONE: Prepare
   the Duckling and Basic Brown Sauce-- Trim the duck of
   excess fat at the base of the tail. Rub the inside
   with the seasoning salt and rosemary.
   
   Preheat oven to 450 degrees F.
   
   Place the duckling in a roasting pan, add 1/2 cup of
   water, and roast for 1-1/2 hours, basting occasionally.
   
   Remove the duckling from the oven and keep warm.
   
   Pour off all but two tablespoons of fat from the
   roasting pan, add the onions and celery, and saute
   until tender. Add two cups of brown sauce. Boil for 20
   minutes.
   
   The  basic sauce is now ready for additional flavoring.
   
   STEP TWO: Prepare the Orange Sauce-- Melt the butter,
   vinegar, and sugar in a saucepan and boil until the
   liquid caramelizes. Add the orange juice, mustard, and
   basic brown sauce and bring to a boil.
   
   Strain the sauce, then thicken with cornstarch and
   season with Grand Marnier.
  
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