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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, juicee's roasted stuffed duck w/ orange sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Juicee's Roasted stuffed duck w/ orange sauce is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Juicee's Roasted stuffed duck w/ orange sauce is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have juicee's roasted stuffed duck w/ orange sauce using 15 ingredients and 14 steps. Here is how you can achieve that.

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