2 4 to 5 pound ducklings, thawed,
1 medium onion, cut into wedges,
1 orange, unpeeled, cut into wedges,
* soy sauce,
* salt and black pepper, to taste,
1/4 cup soy sauce,
1/4 cup honey,
1 orange sauce packet from duckling,
1/3 c. juice of an orange ,
1/4 cup ruby port,
3 tablespoons soy sauce,
* pan drippings from ducks,
1 Thaw ducks completely in refrigerator (2 to 3 days).
2 Heat oven to 350 degrees. Spray a large roasting pan and rack with non-stick spray.
3 Remove neck and giblets. Refrigerate sauce packet until ready to prepare sauce. Trim and discard excess skin and fat. Rinse ducklings under running water; pat dry. Pierce duck in several places with a fork. Brush soy sauce over all surfaces of ducklings; sprinkle generously with salt. Place on roasting rack, breast side up. Stuff onion and orange wedges into cavaties.
4 Whisk 1/4 cup of soy sauce and honey together in a medium bowl for the glaze.
5 Roast duck for 2 to 2 1/2 hours Every thirty minutes, remove from oven, brush with glaze and pierce with a fork, so fat will drain. Remove from oven when internal temperature reaches 185 degrees in the thickest part of the thigh.
6 Combine orange juice, sauce packet mix, port, and soy sauce in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes.
7 Remove ducklings to a clean cutting surface and cover loosely with foil.
8 Carefully pour drippings from pan into a gravy separator. When fat rises to top, pour juices only into orange sauce. Season to taste with salt and pepper. Carve ducklings and serve with sauce.
No Nutritional Information Available