Juicee's Roasted stuffed duck w/ orange sauce

Name: Juicee's Roasted stuffed duck w/ orange sauce
Total time: 60 s
Yield: 4 servings
Cuisine: American
Ingredients: 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; 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

Juicee34 @cook_2855897

1st time I've cooked duck! I learned alot! The only poultry I know of that u can eat (& alotta ppl prefer) rare! The breast meat is amazing! Like a delicacy! The legs & thighs are too greasy for me, but hubby liked ít.

Juicee34 @cook_2855897

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Ingredients

1 minute

4 servings

8 cupPrepared bread stuffing
1/2 cupChopped onion
1/2 cupMelted butter
2 tbspGrated orange peel
1 cupFresh orange juice
15 lb. duck
1Orange sauce (recipe below)
2Oranges sliced & halved
Fresh orange sauce
1 cupFirmly packed brown sugar
2 tbspCorn starch
1/2 tspSalt
4 tspGrated orange peel
2 cupOrange juice
1 cupWater

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Steps

1 minute

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