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Roast Duck with Plum Sauce

BettyCrocker Recipe by

Roast Duck with Plum Sauce


  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0
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4 to 5-lb. duckling
Salt and pepper
1 orange, unpeeled, quartered
1 medium onion, quartered
cup firmly packed brown sugar
1 tablespoon cornstarch
1 teaspoon dry mustard
teaspoon ground cloves
1 (17-oz.) can (2 cups) purple plums, drained, pitted, reserving 1/2 cup plum liquid
cup orange juice


  • 1 Heat oven to 400°F. Remove giblets from body cavity; refrigerate for later use. Rinse duckling inside and out; pat dry. Sprinkle cavity with salt and pepper. Place quartered orange and onion in cavity. Close body openings by bringing loose skin over openings and securing with metal skewers. Tie wings to body. Place breast side up on rack in shallow roasting pan. Bake at 400°F. for 15 minutes. Reduce oven temperature to 325°F. Bake 2 1/2 to 3 hours or until meat is tender (about 180°F.), basting occasionally with drippings. To prevent spattering, remove excess drippings as they accumulate.
  • 2 In small saucepan, combine brown sugar, cornstarch, mustard and cloves. Stir in plum liquid and orange juice until smooth. Cook until mixture boils and thickens, stirring constantly. Add plums. Cook until thoroughly heated. Discard stuffing from duckling. Serve sauce over duckling.
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