Roasted Duck with Orange Sauce

By Matthew Kimura and The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings	-
without skin : about	-
cal	279279 cal
pro	27 g27g pro
total fat	15 g15g total fat
sat. fat	5 g5g sat. fat
carb	8 g8g carb
fibre	00 fibre
chol	103 mg103mg chol
sodium	411 mg411mg sodium
potassium	328 mg328mg potassium
% RDI:	-
calcium	22 calcium
iron	2323 iron
vit A	33 vit A
vit C	1212 vit C
folate	66 folate

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This subtly sweet orange flavour is a classic, festive pairing with duck. Asian markets are great sources for fresh duck.

Ingredients

2 ducks , (each 4 lb/2 kg)2 2duckducks, (each 4 lb/2 kg)
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
2 oranges 2 2orangeoranges
2 bay leaves 2 2bay leafbay leaves
Glaze:
1/4 cup freshly squeezed orange juice 1/4 1/4cup cupfreshly squeezed orange juice
2 tbsp orange-flavoured liqueur 2 2tbsp tbsporange-flavoured liqueur
1 tbsp red wine vinegar 1 1tbsp tbspred wine vinegar
1 tsp granulated sugar 1 1tsp tspgranulated sugar
Orange Sauce:
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2/3 cup duck stock 2/3 2/3cup cupduck stock or sodium-reduced chicken broth
1/2 tsp grated orange rind 1/2 1/2tsp tspgrated orange rind
1/3 cup freshly squeezed orange juice 1/3 1/3cup cupfreshly squeezed orange juice
1 pinch salt 1 1pinch pinchsalt
2 tsp cornstarch 2 2tsp tspcornstarch

Preparation

Glaze: In bowl, combine orange juice, liqueur, vinegar and sugar. Set aside.

With tip of knife, prick duck skin all over without piercing meat. Rub inside cavities with 1/2 tsp (2 mL) each of the salt and pepper. Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay leaves. Tie legs together. Sprinkle with remaining salt and pepper.

Place ducks, breast side up, in roasting pan; roast in 400°F (200°C) oven for 35 minutes. Pour off clear fat and reserve for another use. Baste with some of the glaze.

Roast in 350°F (180°C) oven, basting with remaining glaze and pan juices every 15 minutes, until thermometer inserted in thickest part of thigh reads 185°F (85°C), 1-1/2 hours. Discard oranges and bay leaves; reserving cavity juices, transfer ducks to plate and keep warm. Skim off and discard fat. Pour remaining pan juices into bowl.

Orange Sauce: In heavy saucepan, melt sugar over medium heat, swirling pan but not stirring, until amber colour. Remove from heat; stir in stock and bring to boil, stirring. Stir in reserved pan juices, orange rind, orange juice and sa< boil until reduced to about 1 cup (250 mL).

Dissolve cornstarch in 2 tsp (10 mL) water; stir into pan and simmer until slightly thickened, about 30 seconds. Serve with duck.

Source : Canadian Living Magazine: December 2009