1. Preheat oven to 350°F. 2. Season duckling and roast 40 minutes. 3. Cut orange rind in thin strips and cook in boiling water for a few minutes, until tender. 4. Place carrots and onions in a saucepan, add fat from duckling and fry vegetables quickly. 5. Remove from pan. 6. Add orange juice, jelly and caraway seeds to remaining fat; blend thoroughly. 7. Place duckling on toast surrounded with carrots, onions and orange rind. 8. Serve sauce in a separate dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
