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Sweet And Sour Roast Duckling

southern.chef's picture
Sweet and sour roast duckling is a savory and peppy recipe. Prepared with currant jelly and vinegar along with orange juice, the sweet and sour roast duckling is oven roasted and can be served with parsley and orange garnish.
  Dressed duckling 4 Pound
  Vinegar 1 Tablespoon
  Red currant jelly 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon
  Orange slice 2
  Fresh parsley sprigs 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Remove giblets and neck from duckling; reserve for other uses.
Sprinkle cavity with salt and pepper.
Prick skin with fork at 2 inch intervals.
Place duckling, breast side up, on rack in roasting pan.
Insert thermometer in thigh, making sure it doesn't touch bone.
Bake, uncovered, at 325° for 2 to 2 1/2 hours or until meat thermometer registers 180°.
Combine 1 tablespoon pan drippings, vinegar, jelly, orange juice, and cornstarch in a small saucepan; stir well.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Cut duckling in half or quarters; garnish with orange slices and parsley.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3971 Calories from Fat 1778

% Daily Value*

Total Fat 197 g303.3%

Saturated Fat 53.1 g265.3%

Trans Fat 0 g

Cholesterol 2467.6 mg822.5%

Sodium 1974.8 mg82.3%

Total Carbohydrates 77 g25.6%

Dietary Fiber 0.7 g2.8%

Sugars 51.3 g

Protein 445 g890.8%

Vitamin A 27.8% Vitamin C 169.6%

Calcium 17.4% Iron 334.7%

*Based on a 2000 Calorie diet

Sweet And Sour Roast Duckling Recipe