Orange-Roasted Duck

  • Active Time 20m
  • Total Time 2h 20m

4 servings

The orange marmalade and soy sauce glaze accentuates the rich, gamy taste of duck. It’s an irresistible treat for company any time of year.

Make Ahead Tip: Equipment: Kitchen string

ingredients

  • One 5-pound duck
  • 2 small oranges
  • 1/2 cup orange marmalade
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 3/4 cup reduced-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1 teaspoon brown sugar

directions

Preheat the oven to 350 degrees F. Line a large roasting pan with foil.

Remove both wingtips at the top joint with kitchen scissors or a heavy knife; reserve the wing tips. Reserve the neck (discard the rest of the giblets). Trim the excess skin and fat around the neck and cavity opening. Grate 1/4 teaspoon orange zest and set aside. Cut the oranges into quarters. Set aside 3 sections and place the remaining orange sections inside the duck; fold the wings under and tie the legs together with kitchen string. With a skewer or fork, prick holes in the skin without piercing the flesh. (This allows fat to drain during roasting).

Whisk the marmalade and 2 tablespoons soy sauce in a small bowl. Loosen the skin over the breast and thigh meat and rub about 3 tablespoons of the marmalade mixture under the skin. Place breast-side down on a rack in the prepared roasting pan.

Roast the duck for 1 hour. Remove the duck from the pan and carefully pour off the fat. Return the duck to the rack, breast-side up. Continue roasting, basting every 15 minutes with another 2 tablespoons of the marmalade mixture, until an instant-read thermometer inserted into the thigh without touching bone registers 165 degrees F, 1 - 1 1/4 hours more.

Meanwhile, place the reserved wing tips and neck in a medium saucepan, add the broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the broth is reduced by half, 5-7 minutes. Strain and discard solids; return the broth to the pan. Squeeze the juice from the reserved orange sections into a small bowl; add the cornstarch and whisk until smooth. Stir the juice mixture, reserved zest and brown sugar into the broth; cook over medium heat, stirring, until thickened, 1-2 minutes. Stir in the remaining 1 tablespoon soy sauce.

Transfer the duck to a cutting board; let rest for 15 minutes before removing the string and carving. Serve with the sauce on the side.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11217

nutrition information per serving

297 calories; 10g total fat; 4g total saturated fat; 77mg cholesterol; 397mg sodium; 31g carbohydrates; 0g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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