Wayne Gisslen

Roast Duckling à l’Orange

Preparation info
  • portions:

    8

    portion size: ¼ duckling
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  1. Make sure the ducklings are well cleaned. Use the neck, gizzard, and heart in preparing the sauce (step 5); save the liver for another use.
  2. Season the cavities with salt and pepper.
  3. Place the ducks breast up on a rack in a roasting pan. (Caution: Do not use baking sheets or shallow pans. The pans must be deep enough to hold the large quantity o

Per serving: Calories, 900; Protein, 46 g; Fat, 71 g (71% cal.); Cholesterol, 215 mg; Carbohydrates, 20 g; Fiber, 1 g; Sodium, 200 mg.