Roasted Duck with Orange Sauce Roasted Duck with Orange Sauce

Author: Canadian Living

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


Orange Sauce:


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 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
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Roasted Duck with Orange Sauce