Braised Duckling With Oranges

[quicklook-recipe prep_time=”35 min” cook_time=”75 min” serves=”4″ details=”” ] The light sauce used in this recipe is made with fresh oranges,

[quicklook-recipe prep_time=”35 min” cook_time=”75 min” serves=”4″ details=”” ]

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.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 duckling (4 to 5 pounds, cut into 8 serving pieces)
  • 3 oranges
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried
  • 2 large onions, diced

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”Under 2 hours”]

[step-item number=”1″ image_url=”” title=”” ]With your fingers, remove all the skin from the duckling pieces. Using a sharp knife, cut off all excess fat. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Finely grate the zest from 2 of the oranges, squeeze the juice and add to a bowl with the honey, vinegar, mustard and rosemary. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Remove all but 1 tablespoon fat from casserole. Add the onions and sauté, stirring about 5 minutes, until golden. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”6″ image_url=”” title=”” ] 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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”588″ calories_fat=”” fat=”26g” sat_fat=”10g” choles=”201mg” sodium=”252mg” carbs=”31g” sugars=”” protein=”56g” fiber=”3g”]

[/nutrition-info]

Originally Published in Reader's Digest

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