Duck a l’Orange
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours
YIELD: 6 servings.
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
Ingredients
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1 package (6.2 ounces) fast-cooking long grain and wild rice mix
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1 domestic duck (5 to 6 pounds)
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1/4 cup thawed orange juice concentrate
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3 tablespoons honey
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2 tablespoons butter, melted
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2 tablespoons soy sauce
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SAUCE:
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1/4 cup thawed orange juice concentrate
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1 cup water
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1 tablespoon cornstarch
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2 tablespoons cold water
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1/8 teaspoon salt
Directions
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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.
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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.
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3.
Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates).
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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.
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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.
Nutrition Facts
1 each: 1115 calories, 80g fat (27g saturated fat), 235mg cholesterol, 608mg sodium, 40g carbohydrate (18g sugars, 1g fiber), 57g protein.
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