Roast Duck With Orange Sauce

2 - 4
Servings
15m
Prep Time
21/2-3h
Cook Time
21h 15m
Ready In


"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."

Original recipe yields 2 - 4 servings
OK
  • FOR GLAZE
  • FOR ORANGE SAUCE

Nutritional

  • 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

Step 1

Glaze: in a small bowl combine orange juice, orange liqueur, red wine vinegar and sugar, set aside.

Step 2

Preheat oven to 400

Step 3

With the tip of a sharp knife prick duck skin all over, do not pierce the meat.

Step 4

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.

Step 5

Oven roast at 400 for 35 minutes, pour off the clear fat, baste with some of the glaze.

Step 6

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.

Step 7

Discard onion, orange, apple, celery and bay leaf, transfer duck to plate and keep warm.

Step 8

Skim off and discard fat, pour remaining pan juices into bowl.

Step 9

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.

Step 10

Add in pan juices, cornstarch, orange rind, orange juice and salt, stir in and simmer until slightly thickened.

Step 11

Using poultry shears cut the bird in half down the breast, then along each side of the backbone, then between the leg and breast.

Step 12

Plate and serve with orange sauce.

Tips & Variations


No special items needed.

Related

TwisSis

This recipe needs a 10 Star button! My DH was out-of-town for 3 dys & I wanted to cook something special for his return home, so I chose your recipe. I served it w/buttered broccoli & wild rice. He was so impressed & it was instantly added to my "Go-To Favorite Recipe Cookbook". It deserved better pics, so I hope you're not too disappointed. Thx for sharing this keeper w/us. I expect it will be made often. :-)

review by:
(15 Sep 2018)