Name: Cranberry-Orange Roast Ducklings
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 domestic ducklings (4 to 5 pounds each) -; 2 medium navel oranges, quartered -; 2 sprigs fresh rosemary -; 1-1/2 cups fresh or frozen cranberries, divided -; 4 cups orange juice -; 1 cup chicken broth -; 1/4 cup soy sauce -; 2 teaspoons sugar -; 2 garlic cloves, minced -; 1 teaspoon grated fresh gingerroot -; 2/3 cup orange marmalade -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry-Orange Roast Ducklings

1. 2 domestic ducklings (4 to 5 pounds each) -

2. 2 medium navel oranges, quartered -

3. 2 sprigs fresh rosemary -

4. 1-1/2 cups fresh or frozen cranberries, divided -

5. 4 cups orange juice -

6. 1 cup chicken broth -

7. 1/4 cup soy sauce -

8. 2 teaspoons sugar -

9. 2 garlic cloves, minced -

10. 1 teaspoon grated fresh gingerroot -

11. 2/3 cup orange marmalade -

How to cook deliciously - Cranberry-Orange Roast Ducklings

1. Stage

Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up.

2. Stage

In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.)

3. Stage

Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.