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. Source: EatingWell Magazine, November/December 2008

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • Remove both wingtips at the top joint with kitchen scissors or a heavy knife; reserve wing tips. Reserve 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 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 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 to 1 1/4 hours more.

  • Meanwhile, place the reserved wing tips and neck in a medium saucepan, add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the broth is reduced by half, 5 to 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 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 to 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.

Tips

Equipment: Kitchen string

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

294 calories; 9.6 g total fat; 3.4 g saturated fat; 76 mg cholesterol; 582 mg sodium. 320 mg potassium; 31.6 g carbohydrates; 0.4 g fiber; 26 g sugar; 21.4 g protein; 122 IU vitamin a iu; 10 mg vitamin c; 18 mcg folate; 29 mg calcium; 3 mg iron; 24 mg magnesium; 25 g added sugar;

Reviews (1)

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Rating: 2 stars
01/31/2018
After all that work I was disappointed. The soy sauce overpowers the orange flavor. Read More