Serves: 4
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.
This Duckling with Orange Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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