Roast Duckling With Orange Sauce

Oxmoor House
4 servings


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1 (4- to 4 1/2-pound) dressed duckling
1 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup sugar
1 tablespoon red wine vinegar
2 tablespoons grated orange rind
2/3 cup orange juice
1/4 cup curaçao or other orange-flavored liqueur
1 teaspoon lemon juice
1/4 cup orange rind strips (optional)
Orange slices (optional)
Parsley (optional)


Remove giblets and neck from duckling; reserve for other uses. Rinse duckling thoroughly with cold water, and pat dry. Prick fatty areas of duckling with a fork at intervals. (Do not prick breast.) Lift wingtips up and over back,, tucking under the duckling securely. Combine 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over surface and in cavity of duckling. Close cavity with skewers, and truss. Fold neck skin under, and place duckling, breast side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 3/4 hours or until drumsticks and thighs are easy to move. Transfer duckling to a serving platter, and keep warm.

Skim fat from pan drippings. Discard fat, and set pan drippings aside.

Combine sugar and vinegar in a heavy skillet; bring to a boil. Reduce heat to medium high. Cook, stirring constantly, 5 minutes or until sugar is caramelized. Add grated rind, orange juice, and curaçao; simmer, stirring constantly, until sugar is dissolved. Add pan drippings; bring to a boil, and cook 1 to 2 minutes, stirring constantly. Stir in lemon juice and orange rind strips, if desired. Pour sauce over duckling. Garnish with orange slices and parsley, if desired.

Created date

February 2010