Baked Orange Duck

  • 2 mallard ducks cleaned
  • salt and pepper
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 4 slices bacon or salt pork
  • 3 cups water
  • 1 tsp prepared herb seasoning
  • 2 chicken bouillon cubes
  • 1 orange, sliced
  • 2 cups orange juice
  • Cornstarch for thickening
  • 1 cup sugar image placeholder

Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery; place other half in body cavities. Strip bacon - 2 slices per bird) across breas Tbsp Add to pan: water, herb seasoning, and bouillon cubes. Cook at 300° F for 3 hours, basting every 30 minutes.

Pour orange juice into saucepan. Bring to boil, add sugar and stir 5-6 times. Reduce heat to medium and thicken to medium sauce with cornstarch. Remove from stove; add orange slices. Pour over quartered ducks.

Smaller ducks should cook 2 hours. When ducks have cooked, remove and wrap in aluminum foil to retain heat.

Servings: 8
Submitted by: Recipe Group Member
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder