Roasted Duck with Orange Glaze
Indulge in a decadent and flavorful dish with our Roasted Duck with Orange Glaze recipe! 🍊✨
Ingredients:
- 1 whole duck, approximately 4-5 lbs
- 2 oranges, juiced and zested
- 1/2 cup orange marmalade
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F.
- Rinse the duck thoroughly and pat dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat.
- In a small saucepan, combine the orange juice, zest, marmalade, soy sauce, honey, salt, and pepper. Simmer over low heat until well combined and slightly thickened.
- Brush the duck with the glaze, both outside and inside the cavity.
- Roast the duck in the preheated oven for 1.5-2 hours, basting with the glaze every 20 minutes, until the skin is crisp and the internal temperature reaches 165°F.
- Let the duck rest for 10 minutes before carving. Serve with extra glaze on the side.
Nutrition Information:
- Calories: 350 per serving
- Protein: 20g
- Carbohydrates: 15g
- Fat: 22g
This Roasted Duck with Orange Glaze recipe is sure to impress your taste buds and leave you craving more! Don’t miss out on this mouthwatering dish that’s perfect for any special occasion. 🦆🍊 #RoastedDuck #OrangeGlaze #RecipeShare #FoodieFavorites
Popular questions:
- Q: Can I use chicken instead of duck for this recipe?
- Q: Is there a substitute for orange marmalade?
A: While duck provides a unique and rich flavor, you can certainly try this recipe with chicken. Just make sure to adjust the cooking time accordingly as chicken may cook faster than duck.
A: You can substitute orange preserves or even apricot jam for the marmalade in this recipe.
Helpful tips:
- Marinate the duck in the glaze for a few hours before roasting for even more flavor.
- Add a splash of orange liqueur to the glaze for an extra citrus kick.
Expert Secrets:
- For extra crispy skin, let the duck air-dry in the refrigerator uncovered for a few hours before roasting.
- Inject the duck with the glaze using a marinade injector for a burst of flavor throughout the meat.