Duck a la Orange
My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. i tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack
SERVINGS
|
4-6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
150 min.
|
TOTAL
|
170 min.
|
INGREDIENTS
- 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
- 1 domestic duck (5 to 6 pounds)
- 1/4 cup frozen orange juice concentrate
- 3 tablespoons honey
- 2 tablespoons butter, melted
- 2 tablespoons soy sauce
- SAUCE:
- 1/4 cup frozen orange juice concentrate
- 1 cup water
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/8 teaspoon salt
DIRECTIONS
Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan. In a bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside.
Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates).
Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce.
For orange sauce, in a saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck. Yield: 4-6 servings. TEST KITCHEN TIP Pierce the duck several times with a fork to release the fat found below the skin.