Roast Duckling With Orange Sauce



4 servings

Recipe from

Oxmoor House


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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