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Ingredients
- 2 (4 to 5 lb.) ducklings
- 2 oranges, in 1/2 inch slices
- 2 onions, in 1/2 inch slices
- 4 whole garlic cloves
- 1 tbsp. poultry seasoning
- 4 c. water
- Salt & pepper
- 2 c. orange marmalade
- 1 c. fresh orange juice
- 4 tbsp. grated orange rind
- 4 tbsp. Triple Sec
Directions
- Prick skin of duck in several places and generously sprinkle cavity and skin with the salt, pepper and poultry seasoning. In a large Dutch oven pour water. Lay the orange slices, onion slices and garlic on bottom. Place the ducks on top, cover and cook for 3 hrs on low-medium heat. (You can cook the duck up to this point and chill, if you like).
- Preheat oven to 425 degrees. Transfer duck to a shallow roasting pan after pouring off all fat and liquid. In a saucepan, combine the marmalade, orange juice, orange rind and Triple Sec. Cook over low heat till smooth. brush ducks with orange sauce. Roast in oven for 30 min, till skin is brown and crisp, basting occasionally and generously.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 12 servings | |
| Calories 668 | |
| Calories from Fat 242 | 36% |
| Total Fat 26.86g | 34% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 268mg | 89% |
| Sodium 293mg | 12% |
| Potassium 99mg | 3% |
| Total Carbs 40.57g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 34.92g | 23% |
| Protein 63.41g | 101% |
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