Recipe: Appetizing Juicee's Roasted stuffed duck w/ orange sauce

Juicee's Roasted stuffed duck w/ orange sauce.

You can Cook Juicee's Roasted stuffed duck w/ orange sauce using 15 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Juicee's Roasted stuffed duck w/ orange sauce

1. Lets Go Prepare 8 cup of Prepared bread stuffing.
2. Lets Go Prepare 1/2 cup of Chopped onion.
3. What You needis 1/2 cup of Melted butter.
4. What You needis 2 tbsp of Grated orange peel.
5. It's 1 cup of Fresh orange juice.
6. It's 1 of 5 lb. duck.
7. Lets Go Prepare 1 of Orange sauce (recipe below).
8. What You needis 2 of Oranges sliced & halved.
9. Lets Go Prepare of Fresh orange sauce.
10. Lets Go Prepare 1 cup of Firmly packed brown sugar.
11. It's 2 tbsp of Corn starch.
12. Lets Go Prepare 1/2 tsp of Salt.
13. Lets Go Prepare 4 tsp of Grated orange peel.
14. Lets Go Prepare 2 cup of Orange juice.
15. It's 1 cup of Water.

Juicee's Roasted stuffed duck w/ orange sauce instructions

1. Preheat oven to 325° F.
2. Marinade duck overnight in heavily salted water..
3. After marinading, take duck out & rinse all the salt water off. Be sure to remove the neck & giblets from the inner cavity..
4. Pat dry with paper towels. Season with salt, pepper & garlic powder if desired..
5. Prepare stuffing/ using oven toasted chunks of ur favourite bread (I use italian) break into chunks..
6. Combine bread, onion, butter, grated orange peel, & orange juice (I also add a generous amount of sage, cuz I like traditional taste of stuffing); mix together well.
7. Stuff duck with mixture, packing lightly. With skewers or poultry pins fasten neck skin to back & close body opening over the stuffing lacing togetger tightly with cotton butchers twine.
8. Place duck breast side up in a shallow roasting pan fitted with a rack. No basting is necessary.
9. Roast for 2& 3/4 to 3 hours or until a thermometer inserted into breast reads about 150° F (thats for a still rosey medium rare) internal temperature of 180° F would be well, inserted into the thigh.
10. Remove duck from oven & allow the meat to REST BEFORE CARVING, for at least 20 minutes allowing the juices to circulate through the meat. If u carve right away all the juices will run out....
11. Pút duck on a serving platter & pour some of the orange sauce over ít.
12. Halve the duck lengthwise & crosswise using kitchen shears & a sharp knife. Garnish with orange half cartwheels. Serve with the rest of the orange sauce..
13. Directions for orange sauce.
14. Combine brown sugar, corn starch & salt in saucepan. Stir in grated orange peel, OJ & water. Cook over low heat, stirring constantly, until thickened & transparent about 10 minutes. Makes 3 cups.