Duck with Peaches

 This is another recipe clipped from Life magazine out of Pavillon Restaurant.

Ingredients

1 nice 5 to 6 pound duck

2 Tablespoons butter

1 can peach halves

3 Tablespoons sugar

2 teaspoons arrowroot

1 1/2 glasses Grand Marnier, or curacao if preferred

Process

1. Roast duck at 400 degrees for one hour with butter and half the juice from the can of peaches. 

2. Remove the duck and skim off excess fat, reserving the drippings. 

3. Place 2 Tablespoons of sugar in a saucepan. Moisten with part of the drippings, which have been thickened with 1 teaspoon arrowroot and a little Grand Marnier. 

4. Cook until the sauce becomes light caramel in color. 

5. While it is still boiling, add remaining drippings, thickened with the remaining arrowroot and a little more Grand Marnier. 

6. Pass through a fine strainer and add remaining peach juice. 

7. Sprinkle remaining sugar over peach halves and place under broiler until they are glazed. 

8. When ready to serve, garnish duck with the peach halves, add the remaining glass of Grand Marnier to the sauce, and pour it over the duck and peaches. 

9. Serve with potato souffle. (what is that and where did it come from?)