|Margarita's International Recipes|
I don't think duck is a prototypical protein in Californian cuisine, but it does show up in restaurant menus from time to time. This recipe from the Mendocino Hotel & Garden Suites may sound like a Californian version of canard à l'orange , but in reality it was called Roast Duck with Caramelized Apples. I meant to make the apples, but I at the end I didn't really feel like peeling them, so I omitted them altogether. Instead, I just served the roast duck with the citrus sauce. It was delicious.
I have to admit that I'm not a great fan of cooking duck - in particular a whole duck. There is very little meat in a duckling, and lots of bones and fat. The 4-lb duckling that this recipe calls for barely will feed two people. But the cooking instructions make for a very nice, perfectly cooked duck - and the sauce, as stated above, is just terrific. I will definitely make it again, though next time I'll serve it with chicken.
I did vary from the original recipe slightly, mostly for financial reasons. I used chicken broth instead of veal stock, though the latter would have been appreciatively better. I also used strawberry jam instead of red currant jelly, cornstarch instead of potato starch and cointreau instead of triple sec (because that's what I had at home). The results were so good that I wouldn't change anything (but the broth, perhaps).
Adapted from Linda & Steve Baurer Recipes from Historic California: A Restaurant Guide and Cookbook