Cranberry-Orange Roast Ducklings |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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 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 |
1 teaspoon grated fresh gingerroot |
2 garlic cloves, minced |
2/3 cup orange marmalade |
Directions:
1. 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.
2. 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.)
3. 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.
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