Ingredients Weight Measure
Orange juice concentrate 4 cups
Ginger, ground 1 cup
TABASCO® brand Original Red Sauce 6 Tbsp.
Ducks trussed, wing joints cut off 6 each


Ingredients Weight Measure
Chicken stock 1 qt.
Celery, chopped 2 oz.
Carrots, chopped 2 oz.
Onion, chopped 2 oz.
Garlic cloves, smashed 6 each
Coriander seed, whole 2 Tbsp.
Mango chutney, prepared 1- 1/2 cups
Orange juice concentrate 1/2 cup
Cornstarch 1 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.


  1. To make Marinade, place all ingredients for marinade in large bowl. Roll trussed ducks in marinade. Marinate overnight.
  2. Roasting: Roast all 6 ducks for 2- 1/2 to 3 hours until legs are tender, rotating ducks every 1/2 hour. Deglaze roasting pan with 1 cup chicken stock; reserve for use in cornstarch slurry.
  3. To make Sauce, sauté celery, carrots and onions. Add smashed garlic and sauté. Add whole coriander seed to mirepoix mixture.
  4. Add stock, chutney and orange juice to mixture. Simmer and reduce. After the stock has reduced to half of the amount of liquid, strain in a chinois.
  5. Replace on heat and bring to a simmer. Make slurry by blending reserved deglazing liquid and cornstarch. Add to the strained sauce. Simmer to the consistency of maple syrup.
  6. After it gets to the consistency, add TABASCO® Sauce and mix well, incorporating the TABASCO® throughout the sauce.
  7. Carve duck by separating thigh joints and breast portions, place on a plate and nap with sauce.

Yield: 12 servings