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Roasted Duckling With Orange & Plum Sauce

American.foodie's picture
Roasted duckling with orange and plum sauce is a lovely fruited duck recipe. Prepared with whole duck, the meat is flavored with a flavorful mix of french dressing with orange pell and a three spice medley of cloves, cinnamon and nutmeg. Cooked to doneness, th duck is served with a separately cooked orange plum sauce spiced with garlic and a hint of onions.
Ingredients
  Duckling 3 Pound (1 Piece)
  Orange 1 Medium, halved
  Onion 1 Medium, halved
  French dressing/Lite french style dressing 1⁄2 Cup (8 tbs) (Deluxe)
  Orange juice 1⁄2 Cup (8 tbs)
  Brown sugar 2 Tablespoon
  Orange peel 1 Teaspoon, grated
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Butter/Margarine 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped garlic 1 Teaspoon
  Brandy 2 Tablespoon
  Plums 2 Medium, pitted and cut into wedges
  Oranges 2 Small, peeled, sectioned and seeded
Directions

Preheat oven to 400°.
Stuff duckling with orange and onion halves.
Close cavity with skewers or wooden toothpicks; tie legs together with string.
With pin or fork, pierce skin.
In roasting pan, on rack, arrange duckling breast side up.
Roast 40 minutes, turning duckling every 10 minutes.
Meanwhile, in small bowl, blend deluxe French dressing, orange juice, sugar, orange peel, cinnamon, cloves and nutmeg.
Pour 1/2 of the dressing mixture over duckling; loosely cover with heavy-duty aluminum foil.
Continue roasting, basting occasionally, 30 minutes or until meat thermometer reaches 185°.
Remove to serving platter and keep warm.
Meanwhile, in medium saucepan, melt butter and cook onion with garlic over medium heat, stirring occasionally, 5 minutes or until onion is tender.
Add brandy, the plums and orange sections and cook, stirring occasionally, 5 minutes.
Stir in remaining dressing mixture and heat through.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry

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