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4 Ducks (1 per person)
1 c Burgundy wine
1/2 c Granulated sugar
1/3 c Brown sugar
1 tb Cornstarch
1 c Orange juice
1 tb Grated orange rind
1/4 ts Salt
Brown duck in Dutch oven. Add wine and bake, covered, at 325 degreesuntil
tender, basting and turning often (about 2-1/2 to 3 hours). Combine
sugars and cornstarch in a heavy saucepan. Add juice, rind and salt.
Simmer and stir until thick. Serve over duck. Yield: 1-1/2 cups
glaze, 1 duck per person
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