Directions:
- Prick skin of ducklings well. Place four orange quarters, one sprig of rosemary and 1/4 cup of cranberries in each cavity; tie drumsticks together. Place breast side up on a rack in a roasting pan.
- In a large bowl, combine the orange juice, broth, soy sauce, sugar, ginger and garlic; mix well. Refrigerate 1/2 cup for the glaze. Pour 1 cup over the ducklings; sprinkle with the remaining cranberries. Cover and bake at 350° for 1 hour. Uncover; bake 1-1/2 hours longer basting frequently with the remaining orange juice mixture. (Drain fat from pan as it accumulates.)
- Combine the marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, 30-40 minutes longer or until a meat thermometer reads 180°. Discard the oranges, rosemary and cranberries from cavities. Let ducklings stand for 10 minutes before carving. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.83 Kcal (3123 kJ) | ||
| Calories from fat | 153.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.02g | 26% | |
|---|---|---|---|
| Cholesterol | 297.61mg | 99% | |
| Sodium | 934.52mg | 39% | |
| Potassium | 330.67mg | 7% | |
| Total Carbs | 59.19g | 20% | |
| Sugars | 50.13g | 201% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 84.47g | 169% | |
| Vitamin C | 96.3mg | 160% | |
| Iron | 5.9mg | 33% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 141.17 Kcal (591 kJ) | ||
| Calories from fat | 28.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 26% | |
|---|---|---|---|
| Cholesterol | 56.33mg | 99% | |
| Sodium | 176.88mg | 39% | |
| Potassium | 62.59mg | 7% | |
| Total Carbs | 11.2g | 20% | |
| Sugars | 9.49g | 201% | |
| Dietary Fiber | 0.07g | 2% | |
| Protein | 15.99g | 169% | |
| Vitamin C | 18.2mg | 160% | |
| Iron | 1.1mg | 33% | |
| Calcium | 12mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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