Roast Duck With Orange Glaze
|Domestic duckling||6 Pound (1 Piece)|
|Caraway seeds||1 Teaspoon|
|Crushed stuffing||4 Cup (64 tbs)|
|Green pepper||1⁄2 Medium, finely chopped|
|Onion||1 Small, finely chopped|
|Celery rib||1 , finely chopped|
|Rubbed sage||1 Tablespoon|
|Dried thyme||1 Pinch|
|Ground nutmeg||1 Pinch|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Sugar||7 1⁄2 Teaspoon (2 Tablespoons Plus 1 1/2 Teaspoons)|
|Orange juice||1 Cup (16 tbs)|
|Grated orange peel||1 Tablespoon|
|Hot pepper sauce||1 Drop|
Sprinkle inside of duck with caraway seeds; prick skin well.
In a bowl, combine stuffing, vegetables, seasonings and broth; mix lightly.
Spoon into duck.
Place breast side up on a rack in a large shallow roasting pan.
Bake, uncovered, at 350° for 2-1/2 to 3-1/4 hours or until a meat thermometer reads 180° for the duck and 165° for the stuffing (drain fat from pan as it accumulates).
Cover and let stand for 20 minutes before removing stuffing and slicing.
Meanwhile, for glaze, combine the sugars, cornstarch and salt in a saucepan.
Gradually stir in orange juice, peel and hot pepper sauce until blended.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with duck.