2 ducklings, 4 to 5 pounds each
1 teaspoon salt
1 ½ cups Hale orange juice, divided
½ cup honey
Preheat oven to 350 degrees.
Rinse ducklings and pat dry. Sprinkle ducklings inside and out with salt. Close cavity with skewers; truss legs. Pierce duckling skin with a fork in several places around the perimeter of the breast and on the back. Place on rack in roasting pan. Roast in a 350 degrees oven 2 to 2 ½ hours (meat thermometer inserted on inside of thigh should read 170 degrees when done). Use 1 cup of orange juice to brush ducklings during roasting. Combine honey with remaining ½ cup orange juice; baste ducklings with honey glaze during last 30 minutes of roasting. Remove ducklings to heated serving platter, keep warm. Serve with *Orange Sauce.
YIELD: 6 to 8 servings.
1 cup pan drippings from duckling
1 ½ cups Hale orange juice
3 tablespoons cornstarch
2 teaspoons grated orange peel
4 Hale oranges, peeled and sectioned
To prepare sauce, drain off all fat from pan drippings (there should be about one cup drippings). Combine cornstarch with orange juice. Pour into pan drippings. Add grated peel. Bring to a boil. Simmer 2 minutes until sauce thickens, stirring constantly, strain. Stir in orange sections. Serve with ducklings.
YIELD: about 2 cups