ORANGE GLAZE FOR DUCK RECIPES

Name: Roast Duck with Orange Sauce
Prep time: 20 min
Total time: 3 h 10 min
Ingredients: 1 duckling (4 to 5 pounds); 2 teaspoons grated orange peel; 1/2 cup orange juice; 1/4 cup currant jelly; 1 tablespoon lemon juice; 1/8 teaspoon ground mustard; 1/8 teaspoon salt; 1 tablespoon cold water; 1 1/2 teaspoons cornstarch; 1 orange, peeled and sectioned; 1 tablespoon orange-flavored liqueur, if desired

ROAST DUCK WITH ORANGE SAUCE RECIPE - BETTYCROCKER.COM

Roast Duck with Orange Sauce Recipe - BettyCrocker.com image

Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.

Provided by Betty Crocker Kitchens

Total Time 3 hours 10 minutes

Prep Time 20 minutes

Number Of Ingredients 11

Ingredients

1 duckling (4 to 5 pounds)
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly
1 tablespoon lemon juice
1/8 teaspoon ground mustard
1/8 teaspoon salt
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1 orange, peeled and sectioned
1 tablespoon orange-flavored liqueur, if desired

Steps:

Heat oven to 350°F.
Fasten neck skin of duckling to back with skewers. 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 even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F 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.
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.
Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

Nutrition Facts : Calories 485 , CarbohydrateContent 19 g, CholesterolContent 155 mg, FatContent 1 , FiberContent 1 g, ProteinContent 49 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 230 mg

WHOLE DUCK RECIPES - BBC GOOD FOOD

Whole duck recipes - BBC Good Food image

Serve a whole roast duck for an alternative Sunday lunch or Christmas centrepiece. Our delicious flavours include honey-glazed duck, Peking duck and duck à l’orange.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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