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Roast Duck With Orange Sauce Recipe
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs) (fresh)|
|Soy sauce||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Duckling||4 1⁄2 Pound (4- 4 1/2)|
Serving size: Complete recipe
Calories 4407 Calories from Fat 2015
% Daily Value*
Total Fat 223 g343.6%
Saturated Fat 59.8 g298.9%
Trans Fat 0 g
Cholesterol 2776.1 mg
Sodium 3851.1 mg160.5%
Total Carbohydrates 68 g22.6%
Dietary Fiber 1.6 g6.5%
Sugars 56.5 g
Protein 504 g1008.2%
Vitamin A 3.5% Vitamin C 156.3%
Calcium 21.7% Iron 374.8%
*Based on a 2000 Calorie diet
Bring to a boil and simmer for 5 minutes.
Remove all fat from duck and wash and thoroughly dry both inside and out.
Prick duck skin in several places with the tines of a fork.
Using an elastic food tie, truss the duck.
Season inside and out with salt and pepper.
Rotate on the spit rods for 1-1/2 to 2 hours or until the internal temperature reaches 170 degrees and the juices run clear.
Brush the duck with some of the sauce about 15 minutes before the duck is done.
Let stand 15 minutes before cutting into serving pieces.