Roasted Duckling With Orange & Plum Sauce Recipe
Make Roasted Duckling With Orange & Plum Sauce! No other activity will relax you as much as this does. This Roasted Duckling With Orange & Plum Sauce, when served as a Main Dish will always bring cheer to your table. Roasted Duckling With Orange & Plum Sauce gets its taste from Poultry. You will love this delicious Roasted Duckling With Orange & Plum Sauce recipe! Dont miss it, Try it!
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
1/2 cup chopped onion
1 teaspoon finely chopped garlic
1 tablespoon butter or margarine
2 tablespoons brandy
2 medium plums, pitted and cut into wedges
2 small oranges, peeled, sectioned and seeded
Directions
Preheat oven to 400°F 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.
Place duckling, breast side up, on rack in roasting pan.
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°F.
Remove to serving platter and keep warm.
Meanwhile, in medium saucepan cook chopped onion and garlic in butter over medium heat 5 minutes or until onion is tender, stirring occasionally.
Add brandy, plums and orange sections.
Cook, stirring occasionally, 5 minutes.
Stir in remaining dressing mixture and heat through.
Close cavity with skewers or wooden toothpicks; tie legs together with string.
With pin or fork, pierce skin.
Place duckling, breast side up, on rack in roasting pan.
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°F.
Remove to serving platter and keep warm.
Meanwhile, in medium saucepan cook chopped onion and garlic in butter over medium heat 5 minutes or until onion is tender, stirring occasionally.
Add brandy, plums and orange sections.
Cook, stirring occasionally, 5 minutes.
Stir in remaining dressing mixture and heat through.
