Basting Sauce

1 cup orange juice
3 teaspoons white wine vinegar
2 teaspoons honey
2 teaspoons granulated sugar
3 teaspoons Grand Marnier

Place ingredients in saucepan, and cook over medium heat until reduced and caramelized, stirring occasionally.


1 3-pound duckling
1 orange
1 lime

Preheat oven to 350 degrees. Squeeze orange and lime juices over duck. Stuff duck cavity with rinds (helps to absorb fat). Bake duck approximately 1 1/2 hours, turning every 20 minutes and basting with orange-lime sauce. Let roasted duck cool for 10 minutes, then slice breast meat into medallions 1/4 inch thick. Skim duck fat from roasting pan and discard; reserve juices.

Port Wine Sauce

2 cups port wine
2 cups dry red wine
1 teaspoon minced shallots
3 teaspoons chopped fresh mint marigold (1/2 teaspoon if dry)
2 teaspoons chopped fresh thyme (1 teaspoon if dry)

Combine ingredients in sauté pan over medium heat; cook until reduced by half. Add juices from roasting pan, and cook over medium heat until reduced by half.

Capellini in Pernod Butter Sauce

1 teaspoon minced garlic
1 teaspoon olive oil
1/4 cup dry white wine
2 teaspoons butter
2 teaspoons Pernod
1 teaspoon chopped fresh basil
2 teaspoons minced roasted bell pepper (red or yellow)

Brown garlic in oil in small sauté pan. Deglaze pan with wine; add butter, Pernod, basil, and bell pepper. Cook until reduced by half, and pour over prepared capellini. To serve, arrange duck- breast medallions and 1 leg on each plate, and pour port sauce over them. Accompany with a portion of capellini. Serves 2.