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Roasted duckling garnished with orange slices

Roast Duck with Orange Stuffing Recipe

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This vintage roast duck recipe delivers crispy golden skin and citrus-scented orange stuffing through a simple slow-roasting technique. No complicated scoring or constant basting required, just pure 1950s holiday elegance that lets the duck’s rich flavor shine. The bread stuffing absorbs savory drippings while fresh orange and celery keep everything balanced and bright.

  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
For the Duck:
  • 1 whole duckling (3 1/2 to 5 pounds ready-to-cook weight, or 5 to 7 pounds dressed weight)
  • Salt for rubbing inside cavity
For the Orange Stuffing:
  • 3 cups toasted bread cubes
  • 2 cups finely diced celery
  • 1 tablespoon grated orange peel
  • 2/3 cup diced orange sections (about 1 large orange)
  • 3/4 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • Dash of black pepper
  • 1 beaten egg
  • 1/4 cup melted butter or margarine
For the Honey Glaze:
  • 2 tablespoons honey
  • 1 teaspoon Kitchen Bouquet browning sauce

Instructions

  1. Prepare the duck: Select a duckling weighing 3½ to 5 pounds ready-to-cook weight. Clean the duckling thoroughly and remove wing joints and tips, leaving only the meaty second joints. Pat completely dry inside and out with paper towels.
  2. Season: Rub the inside cavity with salt.
  3. Make the stuffing: In a large bowl, toss together toasted bread cubes, diced celery, grated orange peel, diced orange sections, salt, poultry seasoning, and pepper. In a small bowl, combine beaten egg and melted butter. Add to the bread mixture and toss lightly until evenly moistened.
  4. Stuff the duck: Stuff the duck cavity loosely with the orange stuffing. Do not pack tightly. Close the opening with skewers and lace with kitchen cord.
  5. Position for roasting: Place the duck breast side up on a rack in a shallow roasting pan. Do not add water to the pan.
  6. Roast: Roast uncovered in a slow oven at 325°F for 1½ to 2 hours for moderately done duck, or 2 to 2½ hours for well-done duck. The meaty part of the leg should feel tender when pressed through a paper towel, and it should be easy to move the leg up and down.
  7. Apply glaze: For a glossy finish, combine 2 tablespoons honey and 1 teaspoon Kitchen Bouquet in a small bowl. About 30 minutes before the duck is done, brush the honey glaze over the skin.
  8. Rest and serve: Remove from oven and let rest for 15 minutes before carving. Serve hot with the orange stuffing.

Notes

  • Kitchen Bouquet is a browning and seasoning sauce available in the condiment aisle. Substitute with gravy master or a mixture of soy sauce and molasses (½ teaspoon each) if needed.
  • Fresh orange sections work better than canned mandarin oranges, which turn mushy during the long roasting time.

Nutrition

  • Serving Size: 12 ounces
  • Calories: 645
  • Sugar: 8g
  • Sodium: 785mg
  • Fat: 42g
  • Saturated Fat: 16g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 45g
  • Cholesterol: 235mg

Find it online: https://recipe-rewind.com/classic-roast-duck-with-orange-stuffing-1959-holiday-recipe/

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