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Duckling with Orange Sauce |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Duckling with Orange Sauce recipe on the web!!Prep: 20 min; Roast: 2 hr 30 min; Cook: 5 min; Stand: 15 min Piercing the duck skin is commonly done because it lets a lot of the unwanted fat drain away. Using a fork, pierce the skin all over, especially at the breast, but do not pierce the flesh. _ to 5 pounds ducks _ teaspoons grated orange peel ___ cup orange juice ___ cup currant jelly _ tablespoon lemon juice ___ teaspoon ground mustard ___ teaspoon salt _ tablespoon cold water _ 1/2 teaspoons cornstarch _ orange, peeled and sectioned _ tablespoon orange liqueur, if desired 1. Heat oven to 350°. 2. Fasten neck skin of duckling to back with skewer. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold an even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. 3. Roast uncovered about 2 hours 30 minutes or until thermometer reads 180° and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving. 4. Meanwhile, heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 5. Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce. NUTRITION FACTS: 1 Serving:; Calories 490 (Calories from Fat 215); Fat 24g (Saturated 7g); Cholesterol 155mg; Sodium 230mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 49g % DAILY VALUE:; Vitamin A 9%; Vitamin C 26%; Calcium 4%; Iron 14% DIET EXCHANGES:; 7 Lean Meat; 1 1/2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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