On Line Cookbook

Duckling a L'Orange

Recipe Information
Orange sauce using currant jelly



  • 1 ready to cook duckling (4 lbs (1.8 kg). to 5 lbs (2.3 kg).)
  • 2 tsp (10 ml). minced onion
  • 1/4 tsp (1 ml). tarragon leaves
  • 2 tbsp (30 ml). butter or margarine
  • 1/2 cup (125 ml) orange juice
  • 1/8 tsp (1 ml) salt
  • 1/8 tsp (1 ml) dry mustard
  • 1/4 cup (60 ml) currant jelly
  • 2 tbsp (30 ml). shredded orange peel
  • 2 tbsp (30 ml). port wine. or cranberry juice
  • 1 orange, peeled and sectioned
  • 1-1/2 tsp (7 ml). cornstarch
  • Heat oven to 325 degrees (175 C.).
  • Make sauce as directed below.
  • Eviscerate the duck (if not using an oven ready duck) wash, and pat dry.
  • Fasten neck flap to back with skewers.
  • Place wing tips over back to support as a natural brace.
  • Place duck in shallow roasting pan, breast side up.
  • Cooking time for duck is equal to chicken at about 1/2 hour per pound (the best way to tell is when the drumstick feels soft to the touch. or the breast meat is no longer pink).
  • Sauce:
  • In a medium saucepan,cook and stir onion and tarragon leaves in butter.
  • Add orange juice, salt, mustard, currant jelly and orange peel.
  • Heat over medium heat stirring constantly until jelly is melted.
  • Reduce heat and stir in wine and orange sections.
  • Use half of the sauce to baste the duck while roasting.
  • Stir remaining 1/2 of sauce into the cornstarch in a small saucepan.
  • Cook over medium heat until it thickens and boils.
  • Boil for 1 minute.
  • Pour over duck just before serving.
I have used this recipe for many years as a Christmas alternative dish.