Duckling with Orange Sauce
Add the refreshing taste of orange to your roast duckling. This recipe is sure
to become a holiday favorite in your home.
- 1 duckling (4 to 5 pounds)
- 2 teaspoons grated orange peel
- 1/2 cup orange
- 1/4 cup currant jelly
- 1 tablespoon lemon juice
- 1/8 teaspoon ground
- 1/8 teaspoon salt
- 1 tablespoon cold water
- 1 1/2 teaspoons cornstarch
- 1 orange, peeled and sectioned
- 1 tablespoon orange-flavored liqueur, if desired
- Heat oven to 350 degrees F.
- Fasten neck skin of duckling to back with skewers. Fold wings across back with
tips touching. Place duckling, breast side up, on rack in shallow roasting pan.
Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better
hold even shape during cooking. Insert meat thermometer so tip is in thickest part
of inside thigh muscle and does not touch bone.
- Roast uncovered about 2 hours 30 minutes or until thermometer reads 180 degrees
F and juice is no longer pink when center of thigh is cut. Place tent of aluminum
foil loosely over breast during last hour to prevent excessive browning.
- Place duckling on heated platter. Let stand 15 minutes for easier carving.
- Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling
in 1-quart saucepan.
- Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute.
- Stir in orange sections and liqueur.
- Brush duckling with some of the orange sauce.
Serve with remaining sauce.
Prep Time: 20 min
Start to Finish: 3 hr 10 min
Makes: 4 servings
Now you can enjoy duckling more often than you thought possible. Specialty grocery
stores and butcher shops often carry duckling from farm-raised sources.
Piercing the skin of the duckling releases much of the unwanted fat. Using a
fork, pierce the skin all over, especially at the breast, but do not pierce the
Nutrition Information: 1 Serving: Calories 485 (Calories from Fat 215 );
Total Fat 24 g (Saturated Fat 7 g); Cholesterol 155 mg; Sodium 230 mg; Total Carbohydrate
19 g (Dietary Fiber 1 g); Protein 49 g
Percent Daily Value*: Vitamin A 4 %; Vitamin C 24 %; Calcium 4 %; Iron 14
Exchanges: 7 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from
Betty Crocker/© 2008 ®/TM General Mills.