Roast Duck with Orange Glaze
TOTAL TIME: Prep: 10 min. Bake: 2-1/2 hours + standing
YIELD: 4 servings (4 cups stuffing).
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
Ingredients
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1 domestic duck (4 to 6 pounds)
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1 teaspoon caraway seeds
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1/2 medium green pepper, finely chopped
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1 small onion, finely chopped
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1 celery rib, finely chopped
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1 tablespoon olive oil
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1/2 cup chicken broth
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1 tablespoon rubbed sage
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1/2 teaspoon salt
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1/8 teaspoon pepper
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Pinch dried thyme
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Pinch ground nutmeg
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4 cups crushed seasoned stuffing
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ORANGE GLAZE:
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1/2 cup packed brown sugar
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2 tablespoons plus 1-1/2 teaspoons sugar
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2 tablespoons cornstarch
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Pinch salt
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1 cup orange juice
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1 tablespoon grated orange zest
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1 drop hot pepper sauce
Directions
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1.
Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing.
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2.
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.
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3.
Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. 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.
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4.
Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.
Nutrition Facts
8 ounces cooked meat with 1 cup stuffing: 1039 calories, 54g fat (18g saturated fat), 154mg cholesterol, 1377mg sodium, 93g carbohydrate (44g sugars, 5g fiber), 42g protein.
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