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Cranberry-Orange Roast Ducklings

 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


  • 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


  • 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.
Nutritional 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.