Roast Duck with Orange Glaze 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: Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Roast Duck with Orange Glaze cont. 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 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

Roast Duck with Orange Glaze 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. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008