Cranberry-Orange Roast Ducklings
Cranberry-Orange Roast Ducklings is a festive main course dish featuring tender, roasted ducklings complemented by a sweet and tangy cranberry-orange sauce. The ducklings are seasoned and roasted until golden and crispy, while the sauce, made from fresh cranberries, orange juice, and zest, adds a vibrant, citrusy flavor. This dish is often served during special occasions and is paired with sides like roasted vegetables or mashed potatoes. The combination of rich duck meat and the fruity, zesty sauce creates a deliciously balanced and elegant meal.
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
- 2 garlic cloves, minced
- 1 teaspoon grated fresh gingerroot
- 2/3 cup orange marmalade
Instructions
- Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity: tie drumsticks together. Place on a rack in a roasting pan, breast side up.
- In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings: sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.)
- Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.
Nutrition
Calories: 373kcalCarbohydrates: 31gProtein: 16gFat: 21gSaturated Fat: 7gCholesterol: 61mgSodium: 517mgFiber: 1gSugar: 27g
Tried this recipe?Let us know how it was!