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Duck a l'Orange

 Duck a l'Orange
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
4-6 ServingsPrep: 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

2 of 2

Duck a l'Orange (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 1,115 calories, 80 g fat (27 g saturated fat), 235 mg cholesterol, 608 mg sodium, 40 g carbohydrate, 1 g fiber, 57 g protein.