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Roast Duck with Orange Glaze

 Roast Duck with Orange Glaze
This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. —Jeanne Koelsch, San Rafael, California
4 ServingsPrep: 10 min. Bake: 2-1/2 hours + standing

Ingredients

  • 1 domestic duck (4 to 6 pounds)
  • 1 teaspoon caraway seeds
  • 1/2 medium green pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch dried thyme
  • Pinch ground nutmeg
  • 4 cups crushed seasoned stuffing
  • 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

Directions

  • Preheat oven to 350°. Sprinkle inside of duck with caraway seeds;
  • prick skin all over with a fork. In a large skillet, sauté

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Roast Duck with Orange Glaze (continued)

Directions (continued)

  • vegetables in oil. Stir in broth, seasonings and stuffing.
  • 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, 2-1/2 to 3-1/4 hours or until a thermometer reads
  • 180° for the duck and 165° for the stuffing. Drain fat from
  • pan as it accumulates. Cover loosely with foil if duck browns too
  • quickly. Cover and let stand 20 minutes before removing stuffing and
  • carving.
  • Meanwhile, for glaze, combine 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 2 minutes or until
  • thickened. Serve with duck. Yield: 4 servings (4 cups stuffing).
Nutritional Facts: 8 ounces cooked meat with 1 cup stuffing equals 1,039 calories, 54 g fat (18 g saturated fat), 154 mg cholesterol, 1,377 mg sodium, 93 g carbohydrate, 5 g fiber, 42 g protein.