Christine wrote:

> Now to figure out how I want to cook this duckling....

At El Farol in Santa Fe, they roast duck and serve with this wonderful
sauce:

(This is from _El Farol: Tapas and Spanish Cuisine_, and is recommended in
the book as an accompaniment for roast duck, chicken, or quail.)

Moroccan Carrot Sauce

1 yellow onion, diced
2 teaspoons minced garlic
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground cinnamon
10 carrots, peeled and chopped
8 cups chicken stock
1 can orange juice concentrate
2 tablespoons honey
2 teaspoons chile pequin, crushed
salt and pepper

Sauté onion and garlic in a skillet. Add spices and carrots. Stir. Add
remaining ingredients and boil until the carrots are soft. Puree in a
blender and strain through a wire mesh. Adjust seasoning to taste.

Makes 8 cups


Bob