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Roast Duck with Orange Sauce

Roast Duck with Orange Sauce Recipe

  • 4 brightly colored navel oranges
  • A 5½-lb ready-to-cook duckling
  • ½ tsp salt
  • Pinch of pepper
  • 3 Tb granulated sugar
  • ¼ cup red wine vinegar
  • 2 cups strong, brown duck stock (follow directions for brown chicken stock using duck giblets instead of chicken giblets)
  • 2 Tb arrowroot blended with 3 Tb port or Madeira
  • The rest of the blanched orange peel
  • The 4 oranges, skinned
  • ½ cup port or Madeira
  • The prepared sauce base
  • 2 or 3 Tb good orange liqueur
  • Drops of orange bitters or lemon juice
  • 2 Tb softened butter
  • A 4-cup saucepan
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1830kcal (91%)
Total Fat 166g (255%)
Saturated Fat 57g (284%)
Cholesterol 322mg (107%)
Total Carbohydrate 25g
Dietary Fiber 2g
Sugars 18g
Protein 48g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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