Roast Duckling Frangelico Recipe

Duck roasted until crispy and served with a Frangelico sauce, made with Frangelico, orange juice and brown sugar, is served on the side.


Preparation Time10 MinCooking Time2 Hr 0 Min
Ready In2 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings8
Main IngredientInterest Group


 Duckling4 Pound (1 no.)
 Salt To Taste (as needed)
 Pepper To Taste (as needed)
 Rosemary1⁄4 Teaspoon
 Thyme1⁄4 Teaspoon
 Orange wedge1 (1/8 of orange)
 Apple wedges1 (1/8 of apple)
 Onion wedge1 (1/8 of onion)
 Brown sugar1⁄2 Cup (8 tbs)
 Cider vinegar1⁄2 Cup (8 tbs)
 Soave wine1⁄2 Cup (8 tbs) (white)
 Lemon1 , juiced
 Lime1 , juiced
 Currant jelly4 Tablespoon
 Lingonberries4 Tablespoon
 Orange juice concentrate1 Ounce
 Brown sauce/Demi-glace1 Pint (16 oz.)
 Frangelico/Hazelnut syrup - 1/4 cup2 Ounce (1/4 cup)

Nutrition Facts

Serving size

Calories 632 Calories from Fat 224

% Daily Value*

Total Fat 25 g38.2%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 308.5 mg

Sodium 482.6 mg20.1%

Total Carbohydrates 41 g13.6%

Dietary Fiber 2 g7.9%

Sugars 34 g

Protein 56 g112.8%

Vitamin A 1.5% Vitamin C 40.2%

Calcium 3.8% Iron 42.5%

*Based on a 2000 Calorie diet


1. Wash the duckling and clean out the cavity. Pat it thoroughly dry.
2. Season the bird inside out with salt and pepper.
3. Combine the rosemary, thyme, orange, apple, and onion wedges.
4. Rub the duck with this so that it absorbs all the beautiful flavor. Place the orange, apple and onion wedges in the cavity of the duck then truss the bird.
5. Prick the skin all over with a fork.
6. Preheat the oven to 425 degree F.

7. In a roasting pan, place a rack. Place the duck, breast-side on it.
8. Place in the center rack of the hot oven for 15 minutes to sear.
9. Then reduce the oven temperature to 350 degrees and roast for 1 hour to 1 ΒΌ hours or until the duck is rich brown and crispy.
10. Baste the duckling with the drippings while roasting to keep the meat succulent. The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.

11. Remove the duck from the oven, remove and discard trussing strings.
12. Place it on a serving platter. Rest it for 10 minutes before carving.
13. To make the sauce, in a medium saucepan, combine sugar, vinegar, wine, lemon and lime juice.
14. Bring to a boil and then simmer until reduced to an amber caramel.
15. Stir in the currant jelly, lingonberries and orange juice and bring to a boil, stirring.
16. When the berries are soft and currant jelly has melted, add brown sauce or demi-glace.
17. Bring to a boil.
18. Take pan off the heat and stir in the Frangelico or hazelnut syrup.
19. Strain into a sauceboat.

20. Slice the duck and serve with the Frangelico sauce.