Baked Duck a L'Orange
Prep: 30 min
Cook: 150 min
Total: 180 min
Serves: 6
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Succulent baked duck a l'orange features tender meat infused with citrus notes, complemented by a rich sauce made from fresh orange juice and savory drippings.
Ingredients
Ingredients
- 4 to 5 Lb Duck
- 1 Tbsp Salt
- 1 - Orange
- 2 Medium Carrot
- 2 Medium Onion
- 2 Stalks Celery - Halved
- 1 Tbsp Instant Chicken Bouillon
- 1/2 Cup Water
- 1 Can Frozen Unsweetened Orange Juice
- 1 Tbsp All-Purpose Flour
- 1 Tsp Kitchen Bouquet
- 1/2 Tsp Sugar
Directions
Directions
- Rub duck outside and inside with salt.
- Cut orange in half; remove seeds.
- Squeeze one of the halves into the cavity of duck; place carrots, onions and celery in cavity.
- Place squeezed orange half in cavity with skewers or toothpicks.
- Pull neck skin over wings; secure as for cavity.
- Place on rack in roasting pan.
- Bake, uncovered, at 325 degrees for 2 hours.
- Remove duck to shallow casserole.
- Increase oven temperature to 350 degrees; bake for 1 hour.
- Pour off excess fat, leaving brown drippings.
- Add chicken bouillon, water, orange juice, flour, Kitchen Bouquet and sugar to drippings; bring to a full boil, stirring constantly.
- Reduce heat; simmer to syrupy consistency.
- Pour off fat from casserole.
- Spread sauce over duck.
- Slice remaining orange; place on duck.
- Bake for 15-20 minutes longer.
- Remove from oven; let stand for 10 minutes before carving.
Nutrition
Per serving · 6 servingsCalories
550
Fat
38 g
Saturated fat
10 g
Carbohydrates
20 g
Sugar
8 g
Fiber
2 g
Protein
38 g
Sodium
800 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 to 5 Lb Duck
- 1 Tbsp Salt
- 1 - Orange
- 2 Medium Carrot
- 2 Medium Onion
- 2 Stalks Celery - Halved
- 1 Tbsp Instant Chicken Bouillon
- 1/2 Cup Water
- 1 Can Frozen Unsweetened Orange Juice
- 1 Tbsp All-Purpose Flour
- 1 Tsp Kitchen Bouquet
- 1/2 Tsp Sugar
