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Juicee's Roasted Stuffed Duck With Orange Sauce Recipe

Juicee's Roasted stuffed duck w/ orange sauce Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Juicee's Roasted stuffed duck w/ orange sauce in your home. Then, follow these steps below to serve Juicee's Roasted stuffed duck w/ orange sauce for your family or friends.

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

  • 8 cup Prepared bread stuffing
  • 1/2 cup Chopped onion
  • 1/2 cup Melted butter
  • 2 tbsp Grated orange peel
  • 1 cup Fresh orange juice
  • 1 5 lb. duck
  • 1 Orange sauce (recipe below)
  • 2 Oranges sliced & halved
  • Fresh orange sauce
  • 1 cup Firmly packed brown sugar
  • 2 tbsp Corn starch
  • 1/2 tsp Salt
  • 4 tsp Grated orange peel
  • 2 cup Orange juice
  • 1 cup Water

How to Make Juicee's Roasted stuffed duck w/ orange sauce

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Juicee's Roasted stuffed duck w/ orange sauce in your home by yourself.

    Step 1
  • Preheat oven to 325° F
  • Step 2
  • Marinade duck overnight in heavily salted water.
  • Step 3
  • After marinading, take duck out & rinse all the salt water off. Be sure to remove the neck & giblets from the inner cavity.
  • Step 4
  • Pat dry with paper towels. Season with salt, pepper & garlic powder if desired.
  • Step 5
  • Prepare stuffing/ using oven toasted chunks of ur favourite bread (I use italian) break into chunks.
  • Step 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
  • Step 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
  • Step 8
  • Place duck breast side up in a shallow roasting pan fitted with a rack. No basting is necessary
  • Step 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
  • Step 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...
  • Step 11
  • Pút duck on a serving platter & pour some of the orange sauce over ít
  • Step 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.
  • Step 13
  • Directions for orange sauce
  • Step 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
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