Roast Duck With Orange Sauce
December 13, 2017
"Roast duck is a classic meal and one grandson and I prepare and enjoy over the Christmas holidays. We love the amazingly rich flavor and amazed at how easy it is to cook. A medley of roasted vegetables such as carrots, parsnips, celery and onions and a lovely side dish of wild rice mix make for the perfect accompaniments. Red wine pairs well with roast duck."
- FOR GLAZE
- FOR ORANGE SAUCE
- Serving Size: 1 (1305.4 g)
- Calories 2212.9
- Total Fat - 104.1 g
- Saturated Fat - 27.2 g
- Cholesterol - 1034.1 mg
- Sodium - 2361.6 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 5.7 g
- Sugars - 40.5 g
- Protein - 246.7 g
- Calcium - 205.6 mg
- Iron - 19.7 mg
- Vitamin C - 86.8 mg
- Thiamin - 0.2 mg
Glaze: in a small bowl combine orange juice, orange liqueur, red wine vinegar and sugar, set aside.
Preheat oven to 400
With the tip of a sharp knife prick duck skin all over, do not pierce the meat.
Rub inside of the cavity with half the salt and pepper, stuff with bay leaf, chunks of onion, orange, apple and celery (discard before serving) tie legs together.
Oven roast at 400 for 35 minutes, pour off the clear fat, baste with some of the glaze.
Reduce heat to 350 oven, basting every 15 minutes with remaining glaze and pan juices roasting about 2 1/2 – 3 hours or until skin is crisp, golden brown and legs move freely.
Discard onion, orange, apple, celery and bay leaf, transfer duck to plate and keep warm.
Skim off and discard fat, pour remaining pan juices into bowl.
Orange Sauce: in a heavy saucepan over medium heat melt sugar by swirling in pan until amber in color, remove from heat stir in stock and bring to a boil stirring.
Add in pan juices, cornstarch, orange rind, orange juice and salt, stir in and simmer until slightly thickened.
Using poultry shears cut the bird in half down the breast, then along each side of the backbone, then between the leg and breast.
Plate and serve with orange sauce.
Tips & Variations
No special items needed.