Mom's Duckling A La Orange
This simple recipe will help you create a delectable dish that will surprise friends and family.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
duck
|
*
|
|
| 1 |
orange marmalade
|
*
|
|
| 3 | ounces |
orange juice, concentrated
|
|
| 1 | tablespoon |
cornstarch
|
|
|
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
duck
|
*
|
| 1 | x |
orange marmalade
|
*
|
| 86.7 | ml/g |
orange juice, concentrated
|
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
water
|
*
|
Directions
Turn duck upside-down and prick through the skin into the fat all over the bottom of the duck so the fat will drain.
Preheat oven to 350℉ (180℃).
Bake the duck in a little water around 30 minutes. (Grab a leg; if it moves, it is tender enough.) Keep duck covered with foil, but baste often.
Make the glaze of equal parts marmalade and orange juice concentrate, thawed. Can add a little sugar to make it stick better; glaze is prettier if you add about 1 tb. cornstarch dissolved in a little water.
