Duck a l'Orange Recipe
Duck a l'Orange Recipe photo by Taste of Home
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Duck a l'Orange Recipe

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My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours

Ingredients

  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 1 domestic duck (5 to 6 pounds)
  • 1/4 cup thawed orange juice concentrate
  • 3 tablespoons honey
  • 2 tablespoons butter, melted
  • 2 tablespoons soy sauce
  • SAUCE:
  • 1/4 cup thawed orange juice concentrate
  • 1 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/8 teaspoon salt

Directions

Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together.
Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside.
Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates).
Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce.
For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck. Yield: 4-6 servings.
Originally published as Duck A la Orange in Test Kitchen Favorites 2004 2005, p149

Nutritional Facts

1 each: 1115 calories, 80g fat (27g saturated fat), 235mg cholesterol, 608mg sodium, 40g carbohydrate (18g sugars, 1g fiber), 57g protein.

  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 1 domestic duck (5 to 6 pounds)
  • 1/4 cup thawed orange juice concentrate
  • 3 tablespoons honey
  • 2 tablespoons butter, melted
  • 2 tablespoons soy sauce
  • SAUCE:
  • 1/4 cup thawed orange juice concentrate
  • 1 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/8 teaspoon salt
  1. Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together.
  2. Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside.
  3. Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates).
  4. Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce.
  5. For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck. Yield: 4-6 servings.
Originally published as Duck A la Orange in Test Kitchen Favorites 2004 2005, p149

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ksweet85 User ID: 6406322 135214
Reviewed Dec. 15, 2011

"I made this for Christmas dinner one year and it was great. The flavor was delish and the duck was moist!"

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