ORANGE AND BALSAMIC GLAZED ROAST DUCK

ORANGE AND BALSAMIC GLAZED ROAST DUCK image

Yield 5-6 people

Number Of Ingredients 6

2 - 5.5 lb ducks, thawed with necks discarded
2 - pink grapefruits, large wedge cut
4 - oranges, large wedge cut
2 - C. orange juice
1/2 C. balsamic
2 - tsp. chopped fresh rosemary

Steps:

Preheat oven to 400 degrees. Rinse ducks inside and out, pat dry and trim excess fat from cavity. Pierce skin with fork in several places. Place duck breast side up, sprinkle with s/p and fill cavities with hald of the grapefruit and orange wedges. Tie legs together and scatter the remaining fruit around the ducks in the pans. Roast 50 minutes. Mix orange juice, vinegar and rosemary in bowl. Using baster, remove fat from pans and turn ducks breast side down. Pour orange juice mixture over ducks equally. Roast 25 minutes, basting occasionally. Turn ducks breast side down and roast until thermometer registers 180, basting occasionally, about 30 minutes longer. Remove string from legs. Discard fruit from cavities, transfer ducks to platter. Serve with cranberry, tangerine and blueberry sauce.