Cranberry-Orange Roast Ducklings


2 (5 pound) domestic ducklings
2 medium navel oranges, quartered
2 sprigs fresh rosemary
1 1/2 cups fresh or frozen cranberries, divided
4 cups orange juice
1 cup chicken broth
1/4 cup soy sauce
2 teaspoons sugar
1 teaspoon grated fresh ginger root
2 garlic cloves, minced
2/3 cup orange marmalade


Prick skin of ducklings well. Place four orange quarters, one sprig of  rosemary and 1/4 cup of cranberries in each cavity; tie drumsticks  together. Place breast side up on a rack in a roasting pan.

In a large bowl, combine the orange juice, broth, soy sauce, sugar,  ginger and garlic; mix well. Refrigerate 1/2 cup for the glaze. Pour 1  cup over the ducklings; sprinkle with the remaining cranberries.

Cover and bake at 350 degrees F for 1 hour. Uncover; bake 1-1/2  hours longer basting frequently with the remaining orange juice  mixture. (Drain fat from pan as it accumulates.)

Combine the marmalade and reserved orange juice mixture; spread  over ducklings. Bake, uncovered, 30-40 minutes longer or until a  meat thermometer reads 180 degrees F. Discard the oranges,  rosemary and cranberries from cavities. Let ducklings stand for 10  minutes before carving.

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