Cranberry-Orange Roast Ducklings

Name: Cranberry-Orange Roast Ducklings
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10 servings
Ingredients: 2 domestic ducklings (4 to 5 pounds each); 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; 2 garlic cloves, minced; 1 teaspoon grated fresh gingerroot; 2/3 cup orange marmalade

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. Bake: 3 hours + standing

By Taste Of Home Editorial Team

Recipe by Gloria Warczak, Cedarburg, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 10, 2022

I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin

TEST KITCHEN APPROVED

Cranberry-Orange Roast Ducklings

2 Reviews Add your review

Yield:10 servings

Prep:20 min

Cook:3 hours

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Ingredients

2 domestic ducklings (4 to 5 pounds each)
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
2 garlic cloves, minced
1 teaspoon grated fresh gingerroot
2/3 cup orange marmalade

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Directions

1
Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up.

2
In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.)
3
Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.