• 2 ducklings (4-5lbs. each)
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1 clove garlic, peeled and cut crosswise into halves
  • 1/2 cup dry white wine
  • 1/2 cup orange marmalade
  • Sauce:
  • 2 Tbsp. butter or margarine
  • 1 can (13 3/4 oz.) condensed chicken broth
  • 1/2 cup orange marmalade
  • 1/4 cup dry white wine
  • 1/4 cup orange juice
  • 2 tsp. cornstarch
  • 2 tsp. lemon juice
  • 2 Tbsp.slivered orange peel


1. If frozen, let ducklings thaw according to package directions. Remove giblets,necks, and livers from ducklings. Reserve livers for sauce; if desired, reserve giblets and necks for soup stock. Remove and discard excess fat. Wash, drain, and pat dry with paper toweling. Rub cavities with salt, pepper, and garlic. Fasten neck skin to back with a skewer. Tuck tail ends into cavities. Tie legs together and tuck wing tips under ducklings. Prick skin generously to release fat. Place ducklings, breast side up, on a rack in a large shallow roasting pan.
2. Roast at 350 F. for 2 to 2 1/2 hours or until legs can be moved easily, basting several times during roasting and removing accumulated drippings about every 30 minutes. Remove ducklings from oven and spread surface with mixture of wine and marmalade. Return to oven and continue roasting for 10 minutes.
3. For sauce, melt butter in a skillet. Add duckling livers and saute unitl lightly browned. Remove and chop livers. Add chicken broth, marinade, wine, orange juice and cornstarch blended with lemon juice. Cook, stirring constantly over low heat for 10 minutes or until sauce bubbles and thickens. Stir in chopped livers and orange peel.
4. Transfer ducklings to a heated platter. Remove skewers and twine. Garnish, if desired, with watercress and orange slices. Reheat sauce if necessary and serve with duckling.

8 servings.

Print this recipe

Submitted 6/13/05.
Source: The Culinary Arts Institute Cookbook
Submitted By: Linda Wilson
Canard a l'Orange