Roasted Duckling With Orange & Plum Sauce Recipe
Roasted duckling with orange and plum sauce is a lovely fruited duck recipe. Prepared with whole duck, the meat is flavored with a flavorful mix of french dressing with orange pell and a three spice medley of cloves, cinnamon and nutmeg. Cooked to doneness, th duck is served with a separately cooked orange plum sauce spiced with garlic and a hint of onions.
Ingredients
1 (3-pound) duckling
1 medium orange, halved
1 medium onion, halved
1/2 cup Deluxe French or Lite French Style Dressing
1/2 cup orange juice
2 tablespoons brown sugar
1 teaspoon grated orange peel (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine
1/2 cup chopped onion
1 teaspoon finely chopped garlic
2 tablespoons brandy
2 medium plums, pitted and cut into wedges
2 small oranges, peeled, sectioned and seeded
Directions
Preheat oven to 400°.
Stuff duckling with orange and onion halves.
Close cavity with skewers or wooden toothpicks; tie legs together with string.
With pin or fork, pierce skin.
In roasting pan, on rack, arrange duckling breast side up.
Roast 40 minutes, turning duckling every 10 minutes.
Meanwhile, in small bowl, blend deluxe French dressing, orange juice, sugar, orange peel, cinnamon, cloves and nutmeg.
Pour 1/2 of the dressing mixture over duckling; loosely cover with heavy-duty aluminum foil.
Continue roasting, basting occasionally, 30 minutes or until meat thermometer reaches 185°.
Remove to serving platter and keep warm.
Meanwhile, in medium saucepan, melt butter and cook onion with garlic over medium heat, stirring occasionally, 5 minutes or until onion is tender.
Add brandy, the plums and orange sections and cook, stirring occasionally, 5 minutes.
Stir in remaining dressing mixture and heat through.
Stuff duckling with orange and onion halves.
Close cavity with skewers or wooden toothpicks; tie legs together with string.
With pin or fork, pierce skin.
In roasting pan, on rack, arrange duckling breast side up.
Roast 40 minutes, turning duckling every 10 minutes.
Meanwhile, in small bowl, blend deluxe French dressing, orange juice, sugar, orange peel, cinnamon, cloves and nutmeg.
Pour 1/2 of the dressing mixture over duckling; loosely cover with heavy-duty aluminum foil.
Continue roasting, basting occasionally, 30 minutes or until meat thermometer reaches 185°.
Remove to serving platter and keep warm.
Meanwhile, in medium saucepan, melt butter and cook onion with garlic over medium heat, stirring occasionally, 5 minutes or until onion is tender.
Add brandy, the plums and orange sections and cook, stirring occasionally, 5 minutes.
Stir in remaining dressing mixture and heat through.
