{"id":41119,"date":"2012-02-07T07:46:00","date_gmt":"2012-02-07T07:46:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/roast-duckling-with-orange-sauce\/"},"modified":"2022-02-11T12:02:45","modified_gmt":"2022-02-11T12:02:45","slug":"roast-duckling-with-orange-sauce","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/roast-duckling-with-orange-sauce\/","title":{"rendered":"Roast Duckling with Orange Sauce Recipe"},"content":{"rendered":"<\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: medium\"><span style=\"color: #ff9900\">INGREDIENTS<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">2 ducklings, 4 to 5 pounds each<br \/>  1 teaspoon salt<br \/>  1 &frac12; cups <span style=\"color: #ff6600\">Hale orange juice<\/span>, divided<br \/>  &frac12; cup honey<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"color: #ff9900\"><span style=\"font-size: medium\">PREPARATION<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Preheat oven to 350 degrees.<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Rinse ducklings and pat dry.&nbsp; Sprinkle ducklings inside and out with salt.&nbsp; Close cavity with skewers; truss legs.&nbsp; Pierce duckling skin with a fork in several places around the perimeter of the breast and on the back.<\/span> <span style=\"font-size: small\">Place on rack in roasting pan.&nbsp; Roast in a 350 degrees oven 2 to 2 &frac12; hours (meat thermometer inserted on inside of thigh should read 170 degrees when done).&nbsp; Use 1 cup of orange juice to brush ducklings during roasting.&nbsp; Combine honey with remaining &frac12; cup orange juice; baste ducklings with honey glaze during last 30 minutes of roasting.&nbsp; Remove ducklings to heated serving platter, keep warm.&nbsp; Serve with *Orange Sauce.<br \/>  YIELD:&nbsp; 6 to 8 servings.<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\"><strong>*Orange Sauce<\/strong><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">1 cup pan drippings from duckling<br \/>  1 &frac12; cups Hale orange juice<br \/>  3 tablespoons cornstarch<br \/>  2 teaspoons <\/span><\/span><u><span style=\"font-family: Verdana; font-size: 10pt\"><a href=\"http:\/\/www.halegroves.com\/fruit-gift-baskets\/c\/3000\/\"><span style=\"color: #ff9900\"><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">grated orange peel<br \/>  <\/span><\/span><\/span><\/a><\/span><\/u><span style=\"font-family: Verdana; font-size: 10pt\"><a href=\"http:\/\/www.halegroves.com\/fruit-gift-baskets\/c\/3000\/\"><\/a><\/span><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">4 Hale oranges, peeled and sectioned<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">To prepare sauce, drain off all fat from pan drippings (there should be about one cup drippings).&nbsp; Combine cornstarch with orange juice.&nbsp; Pour into pan drippings.&nbsp; Add grated peel.&nbsp;Bring to a boil.&nbsp;Simmer 2 minutes until sauce thickens, stirring constantly, strain.&nbsp; Stir in orange sections.&nbsp; Serve with ducklings.<br \/>  YIELD: about 2 cups<br \/>  <\/span><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[44],"cuisine-recipe-category":[61],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"class_list":["post-41119","cuisine-recipe","type-cuisine-recipe","status-publish","hentry","tag-navel-oranges","cuisine-recipe-category-entree"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41119"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41119"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41119"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41119"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41119"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}