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Canard A L Orange

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This Canard A La Orange tastes fantastic ! Try these roasted ducklings doused with fruity wined sauce for your next meal. Your suggestions for this Canard A La Orange are welcome !
  Ducklings 10 Ounce (Two 5 Pound Each)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), peeled and cut crosswise into halves
  Butter/Margarine 2 Tablespoon
  Condensed chicken broth 13 3⁄4 Ounce (1 Can)
  Orange marmalade 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Lemon juice 2 Teaspoon
  Slivered orange peel 2 Tablespoon

1. If frozen, let ducklings thaw according to package directions. Remove giblets, necks, and livers from ducklings. Reserve livers for sauce; if desired, reserve giblets and necks for soup stock. Remove and discard excess fat. Wash, drain, and pat dry with paper toweling. Rub cavities with salt, pepper, and garlic. Fasten neck skin to back with a skewer. Tuck tail ends into cavities. Tie legs together and tuck wing tips under ducklings. Prick skin generously to release fat. Place ducklings, breast side up, on a rack in a large shallow roasting pan.
2. Roast at 350°F 2 to 2 1/2 hours or until legs can be moved easily, basting several times during roasting and removing accumulated drippings about every 30 minutes. Remove ducklings from oven and spread surface with mixture of wine and marmalade. Return to oven and continue roasting for 10 minutes.
3. For sauce, melt butter in a skillet. Add duckling livers and saute until lightly browned. Remove and chop livers. Add chicken broth, marmalade, wine, orange juice, and cornstarch blended with lemon juice. Cook, stirring constantly over low heat for 10 minutes or until sauce bubbles and thickens. Stir in chopped livers and orange peel.
4. Transfer ducklings to a heated platter. Remove skewers and twine. Garnish, if desired, with watercress and orange slices. Reheat sauce if necessary

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1438 Calories from Fat 533

% Daily Value*

Total Fat 59 g91.3%

Saturated Fat 23.7 g118.6%

Trans Fat 0 g

Cholesterol 469.7 mg156.6%

Sodium 7265.3 mg302.7%

Total Carbohydrates 143 g47.8%

Dietary Fiber 4.8 g19.2%

Sugars 111.5 g

Protein 76 g151.1%

Vitamin A 22.1% Vitamin C 156.7%

Calcium 16.7% Iron 56.7%

*Based on a 2000 Calorie diet

Canard A L Orange Recipe