• 4 1/2 to 5 lb. duckling
  • 1 tsp. salt
  • 2 oranges, unpeeled, quartered
  • 3 peppercorns, or 1/8 tsp. pepper
  • 1 garlic clove, minced
  • 3 to 4 tbsp. orange marmalade
  • Orange Sauce:
  • 2 tbsp. sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. grated orange peel
  • 2/3 cup orange juice
  • 3 tbsp. pan drippings
  • 2 tbsp. orange flavored liqueur
  • Hot cooked rice


Heat oven to 400 degrees F. Remove giblets from body cavity; refrigerate for later use. Rinse duckling inside and out and pat dry. Sprinkle cavity with salt. Place oranges, garlic, and peppercorns in cavity. Close body openings by bringing loose skin over openings and securing with metal skewers. Tie wings to body. Place breast side up on a rack in shallow roasting pan. Bake at 400 for 15 minutes. Reduce oven temperature to 325. Bake 2 1/2 to 3 hours or until meat is tender (about 180 degrees F), basting occasionally with drippings. During last 15 minutes of baking, spread with orange marmalade. In small saucepan, combine sugar, cornstarch, and orange peel. Stir in juice and 3 tbsp. drippings from roasting pan. Heat to boiling, stirring occasionally. Keep hot or reheat to serve. Stir in liqueur before serving. Discard stuffing. Serve duckling over rice with orange sauce. Serves 4.

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Submitted 6/13/05.
Source: The Pillsbury Cookbook
Submitted By: Shelly Black
Duckling a l'Orange