Glazed Duck with Fruited Rice Stuffing

23
23
23
SmartPoints® value per serving
Total Time
3 hr 40 min
Prep
10 min
Cook
3 hr 30 min
Serves
4
Difficulty
Moderate
Prepare a fruity glaze and simple rice stuffing that keeps this duck tender and moist. Whether you cook this dish for a special occasion or holiday, it will receive rave reviews.Making duck is easier that you think. It takes just 10 minutes to prepare this recipe and 3 to 3 1/2 hours of roasting time. If you avoid preparing duck because of the fat, this recipe will convert you. Adding water to the pan during roasting creates delicious basting juices. Let the duck stand after you take it out of the oven redistributes the juices and also makes it easier to carve.

Ingredients

Uncooked duck without skin

5 pound(s)

Cooked white rice

cup(s)

Orange(s)

1 medium, Valencia or navel variety, peeled, sectioned, and chopped

Sweetened dried fig(s)

1 oz, chopped

Uncooked onion(s)

2 Tbsp, finely chopped

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Water

1 cup(s)

Frozen orange juice concentrate

2 Tbsp, thawed

Table salt

¼ tsp

Black pepper

tsp, freshly ground

Instructions

  1. Preheat the oven to 400°F. Rinse the duck inside and out, removing as much excess fat as possible; pat dry with paper towels.
  2. Combine the rice, orange, figs, onion, salt, and pepper in a medium bowl; place in the cavity of the duck. Close the cavity with small metal skewers and tie the legs together with kitchen string. Place the duck, breast-side up, on a rack in a roasting pan. Pour the water into the bottom of the pan.
  3. To prepare the glaze, combine the orange juice concentrate, salt, and pepper in a small bowl and set aside. Roast the duck, basting occasionally with the pan juices and adding more water if necessary, 1 hour. Brush the glaze all over the duck and continue roasting and basting until an instant-read thermometer inserted in an inner thigh registers 175°F, 2 – 2 1⁄2 hours. (Cover loosely with foil if the duck browns too quickly.)
  4. Let stand 10 minutes before carving. Remove the skin before eating.