Honey Glazed Duck With Port Sauce

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,

Directions

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.

Nutritional Information

No Nutritional Information Available