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Cranberry-Orange Roast Ducklings

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

8-10 ServingsPrep: 15 min. Bake: 3 hours + standing

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

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Cranberry-Orange Roast Ducklings (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.