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Roast Duck with Orange Sauce
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Prep Time:
20 minutes
Total Time:
3 hours 10 minutes
Elevate your roast duck with zesty orange flavor, making it a holiday must-have.
Ingredients:
  • 1 duckling (4 to 5 pounds)
  • 2 teaspoons grated orange peel
  • 1/2 cup orange juice
  • 1/4 cup currant jelly
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1 tablespoon cold water
  • 1 1/2 teaspoons cornstarch
  • 1 orange, peeled and sectioned
  • 1 tablespoon orange-flavored liqueur, if desired
Instructions:
  • Preheat oven to 350°F.
  • Secure the duckling's neck skin to the back with skewers and fold the wings across the back with tips touching. Place the duckling breast side up on a rack in a shallow roasting pan. Use a fork to pierce the skin all over. Optionally, loosely tie the legs to the tail to maintain an even shape while cooking. Insert a meat thermometer into the thickest part of the inside thigh muscle, ensuring it does not touch the bone.
  • Roast uncovered for 2 hours 30 minutes or until the thermometer reads 180°F and the juices run clear when the center of the thigh is cut. Tent aluminum foil loosely over the breast during the last hour to prevent over-browning. Transfer the duckling to a heated platter and let it rest for 15 minutes before carving.
  • In a small saucepan, bring orange peel, orange juice, jelly, lemon juice, mustard, and salt to a boil. In a separate bowl, mix water and cornstarch, then stir into the sauce. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Allow it to boil and stir for 1 minute.
  • Gently fold in fresh orange sections and a splash of liqueur. Glaze the duckling with a generous amount of the fragrant orange sauce. Serve the duckling with extra sauce on the side for a burst of citrus flavor.

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