Roast Duck with Orange & Pineapple

Serves: 6
Total Calories: 229
Prep time:
Cook time:
Total time:


2 (5-pound) oven-ready ducks
2 oranges
4 canned pineapple slices
1 teaspoon tarragon
3 cloves garlic
2 tablespoons butter
1/2 cup brandy
1 cup Marsala wine
2 cups chicken bouillon
1 teaspoon tomato paste
1/2 cup currant jelly
3 tablespoons potato flour
1 teaspoon salt
freshly ground black pepper


Peel the oranges and shred the rind. Set aside. Quarter the oranges and mix with pineapple, tarragon, and 2 chopped garlic cloves. Use mixture to stuff both ducks. Place ducks on rack in shallow baking pan and roast in slow oven (325°F) for 2 1/2 hours or until done. Meanwhile, sauté duck livers in butter for 10 minutes. Heat brandy, light it, and pour over livers. When flame dies, remove livers, chop and keep warm. To the sauce remaining in skillet, add shredded orange rind and 1 minced garlic clove and cook for 5 minutes. Combine Marsala and bouillon with tomato paste, jelly, potato flour, salt, and pepper. Add to sauce and cook, stirring constantly, until smooth. Add livers and simmer for 15 minutes. Pour into sauce boat, serve with duck.

Nutritional Facts:

Serves: 6
Total Calories: 229
Calories from Fat: 87

This Roast Duck with Orange & Pineapple recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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