Roast Duck Halves Bel Canto


Prep Time {1hr 35 min}

Cook Time { 30 min}

Serving Size {2 servings}



1 Cup Orange juice

1/2 Cup Orange marmalade

2 Tbsp Lemon juice

1 Tbsp Cornstarch

1 Tbsp Butter

2 Bananas

1 can (1 lb, 13 oz) Cling Peach Slices, drained

1 Tbsp Grated Orange Rind

2 Tbsp Orange Liqueur, optional


2 Maple Leaf Farms Roast Duck Halves

1/4 Cup Chopped Onion

1/4 Cup Butter

1 Cup Cooked Wild Rice

2 Cups Cooked Seasoned White Rice

Green Grapes, for garnish


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1. Sauce: Combine first 4 ingredients in saucepan; blend well. Cook until thickened, stirring constantly.

2. Melt butter in fry pan. Cut bananas in half, lengthwise and crosswise; add to fry pan. Brown both sides. Add peach slices and heat through. Remove from heat.

3. Add orange rind and liqueur, if used, to saucepan. Stir well.

4. Add bananas and peaches to saucepan. Remove from heat and keep warm.

5. Duck: Heat Roast Half Duck halves according to package directions. Keep warm.

6. Saute onion in butter until tender, but not brown. Stir in cooked rices; heat through.

7. Serve duck halves on a bed rice. Drizzle with Bel Canto sauce, serving more on the side. Garnish with grapes.

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