Braised Duckling With Oranges

Moist duckling served with an orange sauce; perfect for Thanksgiving entertaining.

The light sauce used in this recipe is made with fresh oranges, honey and herbs. Skin the duckling before cooking to cut the fat by a third. Braise the bird in fruit juice to keep it moist.





Prep time: 35 minutes
Cooking time: 1 1/4 hours

You Will Need
1 duckling (4 to 5 pounds, cut into 8 serving pieces)
3 oranges
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried
2 large onions, diced

What to Do
1. With your fingers, remove all the skin from the duckling pieces. Using a sharp knife, cut off all excess fat.

2. Finely grate the zest from 2 of the oranges, squeeze the juice and add to a bowl with the honey, vinegar, mustard and rosemary.

3. Heat a flameproof casserole over moderate heat. Cook half of the duckling pieces about 10 minutes, turning once, until well browned. Transfer to a plate and cook remaining duckling.

4. Remove all but 1 tablespoon fat from casserole. Add the onions and sauté, stirring about 5 minutes, until golden.

5. Stir the orange mixture into the sautéed onions so that they are well coated. Add the chicken stock, salt and pepper, and bring to a boil.

6. Return the duckling pieces to the pan and coat with the onion mixture. Cover the pan and braise the duckling about 50 minutes, until cooked through. Stir in the third orange, cut into sections.

Serves: 4

Per serving: Calories 588, Saturated Fat 10 g, Total Fat 26 g, Sodium 252 mg, Cholesterol 201 mg, Protein 56 g, Carbohydrates 31 g, Fiber 3 g

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