Published: by Absolutely Recipes, in the Birds recipes category.

Cranberry & Orange Roast Duckling Recipe.

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 TSPs sugar
2 garlic cloves, minced
1 TSP grated fresh gingerroot
2/3 cup orange marmalade

Recipe Instructions:

Preheat oven to 350 degrees.
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.

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.
)
Mix marmalade and reserved orange juice mixture; spread over ducklings.
Bake, uncovered, until a thermometer inserted in thigh reads 180 degrees, 30-40 minutes.
Discard oranges, rosemary and cranberries from cavities.
Let ducklings stand 10 minutes before carving.

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