You are here

Duckling With Orange Sauce

Global.Potpourri's picture
  Ready to cook duckling 1
  Grated orange peel 2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Currant jelly 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Dry mustard 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Cold water 1 Tablespoon
  Cornstarch 1 1⁄2 Teaspoon
  Orange 1 , peeled and sectioned
  Orange flavored liqueur 1 Tablespoon

Fasten neck skin of duckling to back with skewers.
Lift wing tips up and over back for natural brace.
Place duckling breast side up on rack in shallow roasting pan.
Prick skin with fork.
Roast uncovered in 325° oven until done, about 2 1/2 hours, removing excess fat from pan occasionally.
Duckling is done when drumstick meat feels very soft.
Let stand 10 minutes for easier carving.
Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling.
Mix water and cornstarch; stir into sauce.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir for 1 minute.
Stir in orange sections and liqueur.
Brush duckling with some of the orange sauce; serve with remaining sauce.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1323 Calories from Fat 449

% Daily Value*

Total Fat 50 g76.7%

Saturated Fat 13.3 g66.6%

Trans Fat 0 g

Cholesterol 616.1 mg205.4%

Sodium 626.9 mg26.1%

Total Carbohydrates 94 g31.3%

Dietary Fiber 5.3 g21%

Sugars 77.3 g

Protein 113 g226.5%

Vitamin A 13% Vitamin C 277.9%

Calcium 13.7% Iron 85%

*Based on a 2000 Calorie diet

Duckling With Orange Sauce Recipe