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

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We hope you got insight from reading it, now let’s go back to juicee's roasted stuffed duck w/ orange sauce recipe. You can have juicee's roasted stuffed duck w/ orange sauce using 15 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make Juicee's Roasted stuffed duck w/ orange sauce:
  1. Get 8 cup Prepared bread stuffing
  2. Use 1/2 cup Chopped onion
  3. Provide 1/2 cup Melted butter
  4. Prepare 2 tbsp Grated orange peel
  5. Take 1 cup Fresh orange juice
  6. Get 1 5 lb. duck
  7. You need 1 Orange sauce (recipe below)
  8. Get 2 Oranges sliced & halved
  9. You need Fresh orange sauce
  10. Get 1 cup Firmly packed brown sugar
  11. Use 2 tbsp Corn starch
  12. Use 1/2 tsp Salt
  13. Take 4 tsp Grated orange peel
  14. Take 2 cup Orange juice
  15. Get 1 cup Water
Steps to make Juicee's Roasted stuffed duck w/ orange sauce:
  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

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