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
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
150 min.
|
TOTAL
|
160 min.
|
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
Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large bowl, combine the stuffing, vegetables, seasonings and broth. Loosely stuff duck with stuffing 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, at 350° for 2-1/2 to 3-1/4 hours or until a meat thermometer reads 180° for the duck and 165° for the stuffing. Drain fat from pan as it accumulates. Cover loosely with foil if duckling browns too quickly. Cover and let stand for 20 minutes before removing stuffing and carving.
Meanwhile, for glaze, combine the 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 for 2 minutes or until thickened. Serve with duck. Yield: 2-4 servings.