Serves: 6
Total Calories: 89
1. Heat oven to 400°F. Remove and discard neck and giblets from duckling. Rinse duckling with cold water pat dry. Sprinkle cavity of duckling with salt. Place oranges, peppercorns and garlic in cavity. Close body openings by bringing loose skin over openings and securing with metal skewers. Tie wings to body.
2. Place duckling, breast side up, on rack in shallow roasting pan. Insert meat thermometer so bulb reaches center of thickest part of breast meat, but does not rest on bone. Do not cover or add water. Bake at 400°F. for 15 minutes.
3. Reduce oven temperature to 325°F. Bake 3 hours or until duckling is fork-tender and meat thermometer registers 180 to 185°F., basting occasionally with pan juices. During last 15 minutes of baking, spread with orange marmalade. Let stand 5 to 10 minutes before carving.
4. In small saucepan, combine sugar, cornstarch and orange peel. Stir in orange juice and 3 tablespoons drippings from roasting pan. Bring to a boil, stirring occasionally. Stir in liqueur. Remove and discard oranges, peppercorns and garlic from inside of duckling. Serve duckling with orange sauce.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 380 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 7 g 35% * Cholesterol: 110 mg 37% * Sodium: 440 mg 18% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 0 g 0% * Sugars: 15 g * Protein: 28 g * Vitamin A: 2% * Vitamin C: 15% * Calcium: 2% * Iron: 20% * Dietary Exchanges: 1 1/2 Fruit, 4 Medium-Fat Meat or 1 1/2 Carbohydrate, 4 Medium-Fat Meat
This Duckling a l`Orange recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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