Roast Duck with Orange sauce and what knid of wine?

[Innkeeper]

SLOW ROASTED DUCKLING WITH ORANGE SAUCE:

Duckling(s)
Orange juice
Orange peel (zest)

Take a duckling (or as many as your oven will hold) and clean it up. Remove neck and giblets from cavity, excess fat from tail area, tail, neck flap, and outer two joints of wings. Thoroughly wash and dry inside and out. Reserve parts except fat for stock. Render and reserve fat for comfit. Pour half cup of orange juice over and into each bird. Rub into skin. Sprinkle with orange peel and place on a rack in shallow roasting pan in a 225 degree oven for seven hours. Don't baste or disturb in any way, but be sure temperature stays stable. Oven thermometer recommended. Remove from oven and cool on another rack. When cool, wrap in foil and refrigerate at least overnight, or freezer until needed. When ready to serve, thaw if frozen, cut into serving pieces (quarters or halves), place cavity side down on rack in roasting pan, and cook at 450 degrees for twenty minutes. A baking dish of stuffing can be finished along side the pan of duck. Serve on bed of wild rice stuffing, and top with generous amount of orange sauce.

ORANGE SAUCE (for each duck)

1 C Orange juice
1 tbl Sugar (or pkt of Stevia)
1 tbl Cornstarch
1 tbl Sherry

Dissolve cornstarch in sherry. Add to orange juice with sugar and bring to boil. When thick and clear, it is ready to serve.

WILD RICE STUFFING:

1 C Wild rice
4 C Rich turkey or chicken stock
1/2 C Butter (one stick)
1 Chopped onion
1 C Diced celery
1/2 lb Your favorite mushrooms
1/2 tsp Dried marjoram
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme
1/2 tbl Lawry Salt/No salt
1/4 tsp Pepper

Cook rice in stock in pressure cooker for 45 minutes under 15 pounds of pressure. Let pressure go down naturally. Meanwhile slice mushrooms (either whole or just caps). Cook onion and celery in butter, add mushrooms and saute lightly. Add seasonings (if using fresh herbs, triple quantity). When rice is ready, add this mixture to it. Put in baking dish, and bake alongside duck for the 20 minutes at 450 degrees.

Serve with Saumur-Champigny.

[This message has been edited by Innkeeper (edited 02-09-2001).]