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Duckling with Orange Sauce

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  • Prep Time 20 min
  • Total Time 3 hr 5 min
  • Servings 4

1
whole duckling (4 to 5 lb), thawed if frozen
2
teaspoons grated orange peel
1/2
cup orange juice
1/4
cup currant jelly
1
tablespoon lemon juice
1/8
teaspoon ground mustard
1/8
teaspoon salt
1 1/2
teaspoons cornstarch
1
tablespoon cold water
1
medium orange, peeled, sectioned
1
tablespoon orange-flavored liqueur, if desired

Directions

  • 1 Heat oven to 350°F. Fasten neck skin to back of duckling with skewer. Fold wings across back of duckling so tips are touching. On rack in shallow roasting pan, place duckling, breast side up. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold an even shape during cooking. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • 2 Roast uncovered about 2 hours 30 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. If necessary, place tent of foil loosely over breast during last hour to prevent excessive browning. Place duckling on warm platter; cover and let stand 15 to 20 minutes for easiest carving.
  • 3 Meanwhile, in 1-quart saucepan, heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. In small bowl, mix cornstarch and water; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the sauce. Serve with remaining sauce.

EXPERT TIPS

Expert Tips

Piercing the duck skin lets much of the unwanted fat drain away. Using a fork, pierce the skin all over, especially at the breast, but don’t pierce the flesh.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
155mg
155%;
Sodium
230mg
230%;
Total Carbohydrate
20g
20%
(Dietary Fiber
1g
1%
  Sugars
15g
15%
),
Protein
49g
49%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
25%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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