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Roast Ducklings Supreme

Yield 6 to 8 servings


  • 2 (3 1/2- to 4-pound) dressed ducklings
  • 8 strips of orange rind
  • 1 small onion, thinly sliced
  • 1 cup thinly sliced carrots
  • Juice of 1 orange
  • 1 (10-ounce) jar red currant jelly
  • Toast points

How to Make It

  1. Remove giblets and neck from ducklings; reserve for other uses. Rinse ducklings thoroughly with cold water, and pat dry. Prick fatty areas of ducklings with a fork at intervals. (Do not prick breast.) Close cavity with wooden picks; truss. Lift wingtips up and over back, tucking under bird securely. Fold neck skin under and place ducklings, breast side up, on a rack in a large roasting pan. Bake ducklings at 350° for 1 hour and 20 minutes or until drumsticks and thighs are easy to move.

  2. Skim fat from pan drippings; reserve 1/3 cup fat and discard drippings. Transfer ducklings to serving platter. Set aside, and keep warm.

  3. Place orange rind in a small saucepan, and cover with water; bring to a boil. Reduce heat; cover, and simmer 5 minutes. Drain off water.

  4. Sauté onion and carrots in reserved fat. Add strips of orange rind, orange juice, and currant jelly to sautéed mixture. Cook over medium heat, stirring constantly until jelly melts. Drizzle glaze over ducklings. Arrange glazed vegetables and toast points around ducklings.

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