Duckling a L'Orange Recipe

Name: Duckling a L'Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ready to cook duckling (4 lbs (1.8 kg). to 5 lbs (2.3 kg).); 2 tsp (10 ml). minced onion; 1/4 tsp (1 ml). tarragon leaves; 2 tbsp (30 ml). butter or margarine; 1/2 cup (125 ml) orange juice; 1/8 tsp (1 ml) salt; 1/8 tsp (1 ml) dry mustard; 1/4 cup (60 ml) currant jelly; 2 tbsp (30 ml). shredded orange peel; 2 tbsp (30 ml). port wine. or cranberry juice; 1 orange, peeled and sectioned; 1-1/2 tsp (7 ml). cornstarch

Servings: persons

1 ready to cook duckling (4 lbs (1.8 kg). to 5 lbs (2.3 kg).)
2 tsp (10 ml). minced onion
1/4 tsp (1 ml). tarragon leaves
2 tbsp (30 ml). butter or margarine
1/2 cup (125 ml) orange juice
1/8 tsp (1 ml) salt
1/8 tsp (1 ml) dry mustard
1/4 cup (60 ml) currant jelly
2 tbsp (30 ml). shredded orange peel
2 tbsp (30 ml). port wine. or cranberry juice
1 orange, peeled and sectioned
1-1/2 tsp (7 ml). cornstarch

1
Heat oven to 325 degrees (175 C.).
2
Make sauce as directed below.
3
Eviscerate the duck (if not using an oven ready duck) wash, and pat dry.
4
Fasten neck flap to back with skewers.
5
Place wing tips over back to support as a natural brace.
6
Place duck in shallow roasting pan, breast side up.
7
Cooking time for duck is equal to chicken at about 1/2 hour per pound (the best way to tell is when the drumstick feels soft to the touch.
8
or the breast meat is no longer pink).
9
In a medium saucepan,cook and stir onion and tarragon leaves in butter.
10
Add orange juice, salt, mustard, currant jelly and orange peel.
11
Heat over medium heat stirring constantly until jelly is melted.
12
Reduce heat and stir in wine and orange sections.
13
Use half of the sauce to baste the duck while roasting.
14
Stir remaining 1/2 of sauce into the cornstarch in a small saucepan.
15
Cook over medium heat until it thickens and boils.
16
Boil for 1 minute.
17
Pour over duck just before serving.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ready to cook duckling (4 lbs (1.8 kg). to 5 lbs (2.3 kg).), 2 tsp (10 ml). minced onion, 1/4 tsp (1 ml). tarragon leaves, 2 tbsp (30 ml). butter or margarine, and more.

Yes, Duckling a L'Orange falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duckling a L'Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions