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Roast Duck With Orange Sauce

Barbecue.Master's picture
  Orange marmalade 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs) (fresh)
  Soy sauce 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Duckling 4 1⁄2 Pound (4- 4 1/2)
  Salt To Taste
  Pepper To Taste

In a small saucepan combine the orange marmalade, orange juice, soy sauce, Dijon and garlic.
Bring to a boil and simmer for 5 minutes.
Remove all fat from duck and wash and thoroughly dry both inside and out.
Prick duck skin in several places with the tines of a fork.
Using an elastic food tie, truss the duck.
Season inside and out with salt and pepper.
Rotate on the spit rods for 1-1/2 to 2 hours or until the internal temperature reaches 170 degrees and the juices run clear.
Brush the duck with some of the sauce about 15 minutes before the duck is done.
Let stand 15 minutes before cutting into serving pieces.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4407 Calories from Fat 2015

% Daily Value*

Total Fat 223 g343.6%

Saturated Fat 59.8 g298.9%

Trans Fat 0 g

Cholesterol 2776.1 mg925.4%

Sodium 3851.1 mg160.5%

Total Carbohydrates 68 g22.6%

Dietary Fiber 1.6 g6.5%

Sugars 56.5 g

Protein 504 g1008.2%

Vitamin A 3.5% Vitamin C 156.3%

Calcium 21.7% Iron 374.8%

*Based on a 2000 Calorie diet

Roast Duck With Orange Sauce Recipe