Duckling with Orange
Prep: 30 min
Cook: 135 min
Total: 165 min
Serves: 6
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The rich, succulent meat of a perfectly roasted duckling takes center stage in this elegant dish, enhanced by a vibrant orange sauce that dances on the palate. The zesty citrus notes meld beautifully with aromatic herbs, creating a symphony of flavors that elevates any special occasion or family gathering. Each bite is a celebration of comfort and sophistication, making it a favorite for those who appreciate the finer things in home cooking. Serve it alongside wild rice for a truly memorable meal that will impress your loved ones.
Ingredients
Ingredients
- 4 to 5 Lb Duckling
- 1/3 Cup Butter
- 1 Large Carrot - Cooked, Chopped
- 1 Medium Onion - Cooked, Chopped
- 3 Sprigs Parsley
- 2 Sprigs Celery Leaves
- 1 Small Bay Leaf
- 1 Tsp Savory
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 2 Cups Red (or White Wine)
- 2 Cups Beef Broth
- 4 - Orange
- 1 Tbsp Cornstarch
- 1 - Red Current (or Cranberry Jelly)
Directions
Directions
- Preheat oven to 325 degrees.
- Dry ducklings well inside and out with paper toweling.
- Heat butter in small saucepan until foamy; skim off and discard foam.
- Pour clear yellow oil into large, heavy skillet; heat.
- Brown ducklings well on all sides in clarified butter.
- Place carrot, onion, parsley, celery leaves, bay leaf and savory in large Dutch oven or roaster.
- Sprinkle ducklings well inside and out with salt and pepper; place on vegetables in Dutch oven.
- Add wine and beef stock; cover tightly.
- Roast for about 2 hours or until ducklings are just tender.
- Uncover; roast for 15 minutes longer or until brown.
- Squeeze 2 oranges; strain juice.
- Set aside.
- Cut peel into large pieces.
- Cut away all white membrane; discard.
- Cut peel into short, thin slivers.
- Place in small saucepan; cover with boiling water.
- Cover; simmer for 10 to 15 minutes or until tender.
- Drain; set aside.
- Place ducklings on hot platter; cut into serving pieces.
- Strain drippings in Dutch oven; discard vegetables.
- Chill drippings by placing in ice water.
- Remove fat; discard.
- Pour remaining drippings into saucepan; boil, uncovered, until reduced by 1/4.
- Mix 3 tablespoons water and cornstarch; stir into boiling liquid slowly.
- Reduce heat.
- Add orange juice and orange rind; simmer for 5 minutes.
- Cut remaining oranges into thick slices; center each slice with spoon of jelly.
- Garnish platter with orange slices and parsley.
- Spoon small amount of orange sauce over each serving of duckling.
- Recipe may be used for wild duck; serve with wild rice.
Nutrition
Per serving · 6 servingsCalories
610
Fat
40 g
Saturated fat
15 g
Carbohydrates
18 g
Sugar
7 g
Fiber
2 g
Protein
40 g
Sodium
600 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 to 5 Lb Duckling
- 1/3 Cup Butter
- 1 Large Carrot - Cooked, Chopped
- 1 Medium Onion - Cooked, Chopped
- 3 Sprigs Parsley
- 2 Sprigs Celery Leaves
- 1 Small Bay Leaf
- 1 Tsp Savory
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 2 Cups Red (or White Wine)
- 2 Cups Beef Broth
- 4 - Orange
- 1 Tbsp Cornstarch
- 1 - Red Current (or Cranberry Jelly)
