2 1/2 hours
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
Thaw ducks completely in refrigerator (2 to 3 days).
Heat oven to 350 degrees. Spray a large roasting pan and rack with non-stick spray.
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.
Whisk 1/4 cup of soy sauce and honey together in a medium bowl for the glaze.
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.
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.
Remove ducklings to a clean cutting surface and cover loosely with foil.
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
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