Taste of Home
Cranberry-Orange Roast Ducklings
TOTAL TIME: Prep: 20 min. Bake: 3 hours + standing
YIELD: 10 servings.
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
Ingredients
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2 domestic ducklings (4 to 5 pounds each)
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2 medium navel oranges, quartered
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2 sprigs fresh rosemary
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1-1/2 cups fresh or frozen cranberries, divided
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4 cups orange juice
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1 cup chicken broth
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1/4 cup soy sauce
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2 teaspoons sugar
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2 garlic cloves, minced
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1 teaspoon grated fresh gingerroot
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2/3 cup orange marmalade
Directions
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1.
Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up.
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2.
In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.)
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3.
Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.
Nutrition Facts
8 ounces cooked duck: 373 calories, 21g fat (7g saturated fat), 61mg cholesterol, 517mg sodium, 31g carbohydrate (27g sugars, 1g fiber), 16g protein.
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