Roast Duck With Orange Sauce – a delicious recipe with Wisconsin, Orange, salt, pepper, poultry seasoning, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease.
2
Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender.
3
1. In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize.
4
2. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Stir well and cook for five minutes.
5
3. Add 1/4 cup orange peel cut into julienne strips, cooked in a little water for five minutes and drained.
6
4. Correct the seasonings and pour over the duckling on a serving platter.
145
kcal
Calories
37
g
Carbs
1
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 5 pounds duck Wisconsin C, 1 Orange sliced into quarters, salt, pepper, and more.
Yes, Roast Duck With Orange Sauce 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.
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