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- 1 tablespoon frozen orange juice concentrate
- 2 tablespoons fresh lemon juice
- 1/3 teaspoon Kosher salt
The rich, deep flavor of the roasted duck is enhanced by the sweetness of the red current sauce.
Directions
TO ROAST THE DUCK:
- Preheat oven to 400º F.
- Rinse duck with cool water and
pat dry. Sprinkle inside of duck cavity with salt and pepper and loosely stuff cavity with
vegetables. Tie the legs together with oven safe string and lay bacon slices over duck.
Cover
the bottom of pan with apple cider. Roast the duck 25 minutes and then remove bacon pieces,
baste with apple cider, and return to oven. Continue roasting until duck is light golden brown -
about 25 to 30 minutes.
Note: According to the USDA, duck should be roasted for an average of 20 minutes per
pound; however, this time will vary according to the roasting temperature, accuracy of the oven,
altitude, room temperature, temperature of the duck when inserted into the oven, etc. To ensure
safety, the meat must reach an internal temperature of 165ºF as measured by an accurate meat
thermometer.
RED CURRANT SAUCE:
- In a small bowl combine jelly, sugar, and grated
rind until well blended.
Stir in remaining ingredients and whisk together thoroughly.
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