I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin
Cranberry-Orange Roast Ducklings
Cranberry-Orange Roast Ducklings
Prep Time
20 min
Cook Time
3 hours
Yield
10 servings
Ingredients
- 2 domestic ducklings (4 to 5 pounds each)
- 2 medium navel oranges, quartered
- 2 sprigs fresh rosemary
- 1-1/2 cups fresh or frozen cranberries, divided
- 4 cups orange juice
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh gingerroot
- 2/3 cup orange marmalade
Directions
- Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up.
- In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.)
- Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.
Nutrition Facts
8 ounces cooked duck: 373 calories, 21g fat (7g saturated fat), 61mg cholesterol, 517mg sodium, 31g carbohydrate (27g sugars, 1g fiber), 16g protein.
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