This subtly sweet orange flavour is a classic, festive pairing with duck. Asian markets are great sources for fresh duck.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2009
MethodGlaze: 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 salt; 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.
Nutritional facts without skin : about
- Sodium 411 mg
- Protein 27 g
- Calories 279.0
- Total fat 15 g
- Potassium 328 mg
- Cholesterol 103 mg
- Saturated fat 5 g
- Total carbohydrate 8 g
- Iron 23.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 12.0