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Roast Duck With Orange Sauce

Gadget.Cook's picture
  Duck 5 Pound (1 Bird)
  Butter 1⁄4 Cup (4 tbs), melted
  Cider vinegar 2 Tablespoon
  Sugar 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Orange peel 1 Tablespoon, grated
  Lemon juice 1 Teaspoon
  Cornstarch 2 Tablespoon

Tuck wing tips under back of duck.
Brush with melted butter.
Place breast side up on trivet in broiler pan.
Set aside.
In 1 1/2 -quart casserole, combine vinegar and sugar.
Microwave at HIGH (10) 2 minutes, until lightly browned; stir after 1 minute.
Add broth, orange juice, orange peel, lemon juice and cornstarch; stir until smooth.
Microwave at HIGH (10) 4 to 6 minutes, until clear and thickened, stirring every 2 minutes.
Baste duck with orange sauce.
Convection Bake at 325°F for 1 3/4 to 2 hours, spooning off fat occasionally.
Baste with reserved orange sauce frequently during last 15 minutes of baking time.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5507 Calories from Fat 3513

% Daily Value*

Total Fat 391 g600.9%

Saturated Fat 143.2 g716.1%

Trans Fat 0 g

Cholesterol 1935.3 mg645.1%

Sodium 1885.5 mg78.6%

Total Carbohydrates 76 g25.3%

Dietary Fiber 2.1 g8.5%

Sugars 41.7 g

Protein 398 g795.7%

Vitamin A 74.3% Vitamin C 337.7%

Calcium 16.8% Iron 527.4%

*Based on a 2000 Calorie diet


Roast Duck With Orange Sauce Recipe