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Roast Duck 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) 3 Reviews
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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

SAVE ON THIS RECIPE!

LOCATION

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
485
(
Calories from Fat
215 ),
% Daily Value
Total Fat
24 g
24 %
(Saturated Fat
7 g,
7 %
),
Cholesterol
155 mg
155 %;
Sodium
230 mg
230 %;
Total Carbohydrate
19 g
19 %
(Dietary Fiber
1 g
1 %
),
Protein
49 g
49 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
24%;
Calcium
4%;
Iron
14%;
Exchanges:
7 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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