Orange-Glazed Ducks Recipe

Name: Orange-Glazed Ducks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (4- to 6-lb.) whole ducks; 2 1/4 teaspoons salt; 2 1/4 teaspoons pepper; 2 small oranges, quartered; 2 small onions, quartered; 2 carrots, quartered; 2 celery ribs, quartered; 3 parsley sprigs; Kitchen string; 1 (12-oz.) jar orange marmalade; 1/4 cup orange juice; 3 tablespoons honey; 1 tablespoon lemon juice; 1/4 teaspoon ground ginger; 1/4 teaspoon crushed red pepper flakes; Garnishes: whole kumquats, fresh rosemary sprigs

Servings: persons

3 (4- to 6-lb.) whole ducks
2 1/4 teaspoons salt
2 1/4 teaspoons pepper
2 small oranges, quartered
2 small onions, quartered
2 carrots, quartered
2 celery ribs, quartered
3 parsley sprigs
Kitchen string
1 (12-oz.) jar orange marmalade
1/4 cup orange juice
3 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Garnishes: whole kumquats, fresh rosemary sprigs

1
Remove giblet packages from ducks, and reserve for another use. Rinse ducks, and pat dry. Remove excess fat and skin. Rub ducks evenly with salt and pepper. Squeeze juice from 1 orange quarter into each duck cavity. Fill duck cavities with remaining orange quarters, onions, carrots, celery, and parsley sprigs. Prick legs and thighs with a fork, avoiding breast area. Place ducks, breast sides up, on a wire rack in an aluminum foil-lined shallow roasting pan. Tie legs together with kitchen string.
2
Stir together orange marmalade and next 5 ingredients in a small saucepan. Cook mixture over medium heat, stirring constantly, 2 to 3 minutes or until orange marmalade is melted. Remove and reserve 3/4 cup mixture.
3
Bake ducks at 350u00b0 for 1 1/2 hours; brush evenly with orange sauce, and bake 25 to 30 more minutes or until a meat thermometer inserted into thickest portion of thigh registers 180u00b0. Garnish, if desired. Serve with reserved 3/4 cup orange mixture.
4
Orange-Glazed Hens: Substitute 3 (5- to 7-lb.) whole chickens for ducks. Do not prick chickens. Proceed as directed. Bake at 350u00b0 for 1 1/2 hours; brush evenly with orange glaze, and bake 30 more minutes. Brush with orange glaze; shield with aluminum foil. Bake 15 minutes or until a meat thermometer inserted into thickest portion of thigh registers 170u00b0. Garnish, if desired. Serve with reserved 3/4 cup orange mixture.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 (4- to 6-lb.) whole ducks, 2 1/4 teaspoons salt, 2 1/4 teaspoons pepper, 2 small oranges, quartered, and more.

Yes, Orange-Glazed Ducks falls under the General 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.

Orange-Glazed Ducks

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