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Prep 20min
Total3hr5min
Servings4
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Ingredients
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
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Steps
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.
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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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