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Duckling A L'Orange Recipe
|Duckling||5 Pound (ready to cook)|
|Garlic||1 Clove (5 gm), chopped|
|Whole black peppercorns||3|
|Unpeeled oranges||2 , quartered|
|Burgundy||1⁄4 Cup (4 tbs)|
|Orange marmalade orange sauce||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5203 Calories from Fat 2226
% Daily Value*
Total Fat 247 g379.6%
Saturated Fat 66.4 g331.8%
Trans Fat 0 g
Cholesterol 3084.5 mg
Sodium 3938.5 mg164.1%
Total Carbohydrates 153 g50.9%
Dietary Fiber 8.9 g35.7%
Sugars 130.5 g
Protein 559 g1117.3%
Vitamin A 16.4% Vitamin C 360.5%
Calcium 39.3% Iron 414.4%
*Based on a 2000 Calorie diet
Remove giblets and neck from duckling; set liver aside for Orange Sauce.
Wash duckling well under running water; drain; dry.
Bring skin of neck over back; fasten with poultry pins.
Sprinkle inside of duckling with salt.
Then stuff body cavity with the garlic, black peppercorns, and orange quarters.
Truss duckling: Close cavity with poultry pins; lace with twine.
Tie ends of the legs together, and bend the wing tips under the body.
Place duckling, breast side up, on a rack in a shallow roasting pan.
Pour the Burgundy over duckling.
Roast, uncovered, 30 minutes.
Reduce oven temperature to 375F, and roast 1-1/2 hours, removing fat from the roasting pan with a baster every 1/2 hour.
Spread duckling with orange marmalade.
Roast 10 minutes longer.
Remove poultry pins and twine from duckling.
With long-handled fork or spoon, carefully remove orange quarters from cavity, and discard.
Place duckling on heated platter.
Cut into quarters, and serve with Orange Sauce.
Makes 4 servings.