Recipe of Juicee's Roasted stuffed duck w/ orange sauce Favorite

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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 cook that.

The ingredients needed to prepare Juicee's Roasted stuffed duck w/ orange sauce:

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

Nice bright citrus notes complement the slight sweetness of duck meat (and the skin). If you have some spare oranges, quarter one and place it in the cavity of the bird so it will delicately infuse into the meat. In a small sauce pan, over medium heat, combine orange marmalade, orange juice, soy sauce, mustard and garlic. Bring to a full boil, stirring constantly. The only poultry I know of that u can eat (& alotta ppl prefer) rare!

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