Printable | Taste of Home

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:
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

Printed from tasteofhome.com Aug 29, 2008

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Roast Duck with Orange Glaze cont.

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.