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Orange-Roasted Duck

November/December 2008

Your rating: None Average: 3.7 (41 votes)

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.


Orange-Roasted Duck Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1 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

Preparation

  1. Preheat oven to 350°F. Line a large roasting pan with foil.
  2. 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.)
  3. 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.
  4. 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°F, 1 to 1 1/4 hours more.
  5. 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.
  6. 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 & Notes

  • Make Ahead Tip: Equipment: Kitchen string

Nutrition

Per serving: 297 calories; 10 g fat (4 g sat, 3 g mono); 77 mg cholesterol; 31 g carbohydrates; 22 g protein; 0 g fiber; 397 mg sodium; 291 mg potassium.

Nutrition Bonus: Vitamin C & Zinc (15% daily value).

Carbohydrate Servings: 2

Exchanges: 2 carbohydrates (other), 3 medium-fat meat


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Recipe Categories

Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Entertaining, formal
Type of Dish
Main dish, poultry
Ethnic/Regional
French
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
4
Main Ingredient
Poultry, other
Preparation/ Technique
Roast

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