Name: Cranberry-Orange Roast Ducklings
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 10 servings
Ingredients: 2 domestic ducklings (4 to 5 pounds each); 2 medium navel oranges, quartered; 2 sprigs fresh rosemary; 1-1/2 cups fresh or frozen cranberries, divided; 4 cups orange juice; 1 cup chicken broth; 1/4 cup soy sauce; 2 teaspoons sugar; 2 garlic cloves, minced; 1 teaspoon grated fresh gingerroot; 2/3 cup orange marmalade

I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin

Ingredients

2 domestic ducklings (4 to 5 pounds each)

2 medium navel oranges, quartered

2 sprigs fresh rosemary

1-1/2 cups fresh or frozen cranberries, divided

4 cups orange juice

1 cup chicken broth

1/4 cup soy sauce

2 teaspoons sugar

2 garlic cloves, minced

1 teaspoon grated fresh gingerroot

2/3 cup orange marmalade

Instructions

1 Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up.

2 In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.)

3 Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.