Roasted Duckling With Orange & Plum Sauce
|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|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped garlic||1 Teaspoon|
|Plums||2 Medium, pitted and cut into wedges|
|Oranges||2 Small, peeled, sectioned and seeded|
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.