Duckling with Orange Sauce

Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.

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( 9 Ratings)

9 Ratings

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Prep Time 20 min
Total Time 3 hr 10 min
Servings 0

Ingredients

1: duckling (4 to 5 pounds)

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: tablespoon cold water

1 1/2: teaspoons cornstarch

1: orange, peeled and sectioned

1: tablespoon orange-flavored liqueur, if desired

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Directions

1 Heat oven to 350ºF.
2 Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3 Roast uncovered about 2 hours 30 minutes or until thermometer reads 180ºF and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
4 Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5 Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

EXPERT TIPS

Expert Tips

Now you can enjoy duckling more often than you thought possible. Specialty grocery stores and butcher shops often carry duckling from farm-raised sources.

Piercing the skin of the duckling releases much of the unwanted fat. Using a fork, pierce the skin all over, especially at the breast, but do not pierce the flesh.

Got questions? Our experts have the answers. Ask Betty now.