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Duck a la Orange

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

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

Printed from tasteofhome.com Aug 28, 2008

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Duck a la Orange cont.

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. TEST KITCHEN
TIP Pierce the duck several times with a fork to release the fat found below
the skin.

Yield: 4-6 servings.