Roast Duckling ala Orange
- 4-6 lb. whole poultry (capon, duckling, chicken, or cornish game hens)
- salt and pepper
- 6-7 Texas Oranges (for sauce and garnish)
- 2 tablespoons lemon juice
- ½ teaspoon thyme
- ¼ cup currant jelly
- 1 tablespoon curry powder
Season cavities of bird with salt and pepper. Place on rack in roasting pan. Put in oven and set at 325 degrees. Cut a long thin spiral of rind from one orange. Juice and strain enough oranges to make 1 ½ cups juice. In saucepan, bring 1 ½ cups juice and the spiral to boil. Baste bird with hot juice throughout roasting period -- about 2 ½ hours. At end of 2 hours, glaze bird with mixture of lemon juice, thyme, jelly and curry powder. Roast 30 minutes more. Makes 4-6 servings.
Nutrition Per Serving: Calories-1290; Fat-109g; Cholesterol-300mg; Sodium-250mg; Carbohydrate-21g; Protein-54g
Go back to recipes