2 ducks, approximately 2 1/2 kg each
two oranges
four slices of pineapple
a tablespoon of grated orange zest
three cloves of garlic
two soup spoons of butter or margarine
half a cup of brandy
One cup of dry Marsala wine
Two cups of chicken broth
a teaspoon of tomato paste
Half a cup of cranberry gelatin
Three soup spoons of cornstarch
a teaspoon of salt
black pepper, ground at the time
2 ducks, approximately 2 1/2 kg each
two oranges
four slices of pineapple
a tablespoon of grated orange zest
three cloves of garlic
two soup spoons of butter or margarine
half a cup of brandy
One cup of dry Marsala wine
Two cups of chicken broth
a teaspoon of tomato paste
Half a cup of cranberry gelatin
Three soup spoons of cornstarch
a teaspoon of salt
black pepper, ground at the time
Peel the oranges, cut the peel into small pieces and set aside
Cut the oranges into four pieces and mix with pineapple, orange zest, two minced cloves of garlic, and reheat
Stuff the ducks with this mixture
Place them in a roasting pan and put in the moderate oven for two and a half hours or until cooked
While that's cooking, sauté the duck's giblets in butter for 10 minutes
Flame the brandy, blow it out, and pour over the giblets
When the flames die down, remove the giblets, cut them into small pieces, and keep warm
Mix the orange peel, one minced clove of garlic, with the sauce left in the pan and let simmer for 5 minutes
Mix in the Marsala wine, chicken broth, tomato paste, cranberry gelatin, cornstarch, salt, and black pepper, stirring constantly until well combined
Add the giblets and let simmer on low heat for 15 minutes
Pour this sauce into a serving dish and serve with the duck
Serves 6
