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Cranberry-Orange Roast Ducklings Recipe

Cranberry-Orange Roast Ducklings Recipe photo by Taste of Home

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I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin

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Cranberry-Orange Roast Ducklings Recipe

Prep: 15 min. Bake: 3 hours + standing

Yield: 8-10 Servings

15 180 195

Ingredients

2 domestic ducklings (4 to 5 pounds each)
2 medium navel oranges, quartered
2 sprigs fresh rosemary
1-1/2 cups fresh or frozen cranberries, divided
4 cups orange juice
1 cup chicken broth
1/4 cup soy sauce
2 teaspoons sugar
1 teaspoon grated fresh gingerroot
2 garlic cloves, minced
2/3 cup orange marmalade

Directions

Prick skin of ducklings well. Place four orange quarters, one sprig of rosemary and 1/4 cup of cranberries in each cavity; tie drumsticks together. Place breast side up on a rack in a roasting pan.
In a large bowl, combine the orange juice, broth, soy sauce, sugar, ginger and garlic; mix well. Refrigerate 1/2 cup for the glaze. Pour 1 cup over the ducklings; sprinkle with the remaining cranberries. Cover and bake at 350° for 1 hour. Uncover; bake 1-1/2 hours longer basting frequently with the remaining orange juice mixture. (Drain fat from pan as it accumulates.)
Combine the marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, 30-40 minutes longer or until a meat thermometer reads 180°. Discard the oranges, rosemary and cranberries from cavities. Let ducklings stand for 10 minutes before carving. Yield: 8-10 servings.

Nutritional Facts 1 serving (8 ounces) equals 373 calories, 21 g fat (7 g saturated fat), 61 mg cholesterol, 517 mg sodium, 31 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Cranberry-Orange Roast Ducklings in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p61

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Cranberry-Orange Roast Ducklings

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(1-1) of 1 reviews

Reviewed on Apr. 02, 2009 by mother of 3

I substituted dried cranberries, garlic powder, & ground ginger for easier prep. I omitted the rosemary as hubby dislikes it. The basting sauce is very tasty and if you save some of it, you can pour it over your roast duck slices. I used a countertop oven for cooking thus eliminating draining the fat. It was a nice change from turkey & chicken.