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Duckling With Orange Sauce Recipe
|Ready to cook duckling||1|
|Grated orange peel||2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Currant jelly||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Dry mustard||1⁄8 Teaspoon|
|Cold water||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Orange||1 , peeled and sectioned|
|Orange flavored liqueur||1 Tablespoon|
Serving size: Complete recipe
Calories 1323 Calories from Fat 449
% Daily Value*
Total Fat 50 g76.7%
Saturated Fat 13.3 g66.6%
Trans Fat 0 g
Cholesterol 616.1 mg
Sodium 626.9 mg26.1%
Total Carbohydrates 94 g31.3%
Dietary Fiber 5.3 g21%
Sugars 77.3 g
Protein 113 g226.5%
Vitamin A 13% Vitamin C 277.9%
Calcium 13.7% Iron 85%
*Based on a 2000 Calorie diet
Lift wing tips up and over back for natural brace.
Place duckling breast side up on rack in shallow roasting pan.
Prick skin with fork.
Roast uncovered in 325° oven until done, about 2 1/2 hours, removing excess fat from pan occasionally.
Duckling is done when drumstick meat feels very soft.
Let stand 10 minutes for easier carving.
Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling.
Mix water and cornstarch; stir into sauce.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir for 1 minute.
Stir in orange sections and liqueur.
Brush duckling with some of the orange sauce; serve with remaining sauce.