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.

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Duckling3 Pound (1 Piece)
 Orange1 Medium, halved
 Onion1 Medium, halved
 French dressing/Lite french style dressing1⁄2 Cup (8 tbs) (Deluxe)
 Orange juice1⁄2 Cup (8 tbs)
 Brown sugar2 Tablespoon
 Orange peel1 Teaspoon, grated
 Ground cinnamon1⁄4 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Butter/Margarine1 Tablespoon
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped garlic1 Teaspoon
 Brandy2 Tablespoon
 Plums2 Medium, pitted and cut into wedges
 Oranges2 Small, peeled, sectioned and seeded

Nutrition Facts

Serving size: Complete recipe

Calories 4116 Calories from Fat 1974

% Daily Value*

Total Fat 220 g339.1%

Saturated Fat 55.3 g276.6%

Trans Fat 0 g

Cholesterol 1883 mg

Sodium 2246.9 mg93.6%

Total Carbohydrates 168 g56%

Dietary Fiber 20.6 g82.6%

Sugars 132.6 g

Protein 343 g686.9%

Vitamin A 56.9% Vitamin C 622.2%

Calcium 48.2% Iron 262.4%

*Based on a 2000 Calorie diet

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.
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