- 4
Ingredients
- Sauce:
- 1 (6.2 oz.) fast-cooking long grain and wild rice mix
- 1 domestic duck (5 to 6 lbs.)
- 1/4 cup thawed orange juice concentrate
- 3 tablespoons honey
- 2 tablespoons butter, melted
- 2 tablespoons soy sauce
- 1/4 cup thawed orange juice concentrate
- 1 cup water
- 1 tablespoons cornstarch
- 2 tablespoons cold water
- 1/8 teaspoon salt
Preparation
Step 1
Prepare rice mix according to package directions. Prick the skin of the duck well with a fork. Loosely stuff the duck with wild rice mix.
Skewer neck openings; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan. In a bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside.
Bake, uncovered, at 350 degrees for 1 hour. Baste with orange juice mixture. Bake 1 1/2 to 2 hours longer or until meat thermometer reads 180 degrees for the duckling and 165 degrees for the stuffing, basting occasionally with orange mixture. (Drain fat from pan as it accumulates.)
Cover loosely with foil if duck browns too quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce.
For orange sauce: in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck.