Christmas Recipes

Roast Duck 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.

Roast Duck with Orange Sauce recipe

Prep: 20 min | Yield: 4 servings


  • 1 (4 to 5 pound) duckling
  • 2 teaspoons grated orange peel
  • 1/2 cup orange juice
  • 1/4 cup currant jelly
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground mustard
  • 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


  1. Heat oven to 350 degrees F.
  2. 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.
  3. Roast uncovered for 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.
  4. Place duckling on heated platter. Let stand for 15 minutes for easier carving.
  5. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan.
  6. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  7. Stir in orange sections and liqueur.
  8. Brush duckling with some of the orange sauce.
  9. Serve with remaining sauce.


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 flesh.


Per serving: Calories 485 (Calories from Fat 215); Total Fat 24g (Saturated Fat 7g); Cholesterol 155mg; Sodium 230mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 49g

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.


Recipe and photo used with permission from: Betty Crocker Kitchens

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