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Roast Duck with Orange Glaze

This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. —Jeanne Koelsch, San Rafael, California

4 ServingsPrep: 10 min. Bake: 2-1/2 hours + standing

Ingredients

1 domestic duck (4 to 6 pounds)
1 teaspoon caraway seeds
4 cups crushed seasoned stuffing
1/2 medium green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
1 tablespoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch dried thyme
Pinch ground nutmeg
1/2 cup chicken broth
ORANGE GLAZE:
1/2 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons sugar
2 tablespoons cornstarch
Pinch salt
1 cup orange juice
1 tablespoon grated orange peel
1 drop hot pepper sauce

Directions

Preheat oven to 350°. Sprinkle inside of duck with caraway seeds;
prick skin all over with a fork. In a large bowl, combine stuffing,
vegetables, seasonings and broth. Loosely stuff duck with stuffing

2 of 2

Roast Duck with Orange Glaze (continued)

Directions (continued)

mixture. Skewer neck opening; tie drumsticks together with kitchen
string. Place breast side up on a rack in a large shallow roasting
pan.
Bake, uncovered, 2-1/2 to 3-1/4 hours or until a thermometer reads
180° for the duck and 165° for the stuffing. Drain fat from
pan as it accumulates. Cover loosely with foil if duck browns too
quickly. Cover and let stand 20 minutes before removing stuffing and
carving.
Meanwhile, for glaze, combine sugars, cornstarch and salt in a
saucepan. Gradually stir in orange juice, peel and hot pepper sauce
until blended. Bring to a boil; cook and stir 2 minutes or until
thickened. Serve with duck. Yield: 2-4 servings.

Nutrition Facts: 1 serving (8 ounces) equals 1,039 calories, 54 g fat (18 g saturated fat), 154 mg cholesterol, 1,377 mg sodium, 93 g carbohydrate, 5 g fiber, 42 g protein.