Roast Duckling Oriental


1 duckling, 4 to 5 pounds, quartered
giblets and neck
2 cups water
1/4 cup soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon paprika
1 clove garlic, minced
2 cups broth
1 cup fresh orange juice
2 tablespoons cornstarch
1/4 cup water
2 cups fresh orange sections


Wash and dry the duckling; remove any pinfeathers. In a shallow, open roasting pan, roast the duckling skin side up for 1-¼ hours at 350 degrees .

Make duckling broth by simmering the giblets and neck (not the liver) in 2 cups water, covered, for 1-½ hours. Strain.

When the duckling is done, transfer it from the roasting pan to a heated serving platter. Pour off the drippings from the pan. Put the strained broth and orange juice in the pan and bring to boil. Mix the soy sauce, salt, ginger, sugar, paprika, garlic and cornstarch in the¼ cup water. Add to the liquids in pan and simmer, stirring, for 10 minutes.

Section fresh oranges. Remove the membranes and seeds. Add the sections to the sauce and simmer another 5 minutes. Pour over the duckling.


Serves 4.

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