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Orange Flavored Roasted Duck

Duck and oranges make for a famous worldwide combo, and now we know why. Sure, you can enjoy a famous recipe like duck a l’orange, but you can also enjoy a nice whole roasted duck, filled with some orange slices. Try it for this holiday season, because it’s perfect for sharing.
Duck and oranges make for a famous worldwide combo, and now we know why. Sure, you can enjoy a famous recipe like duck a l’orange, but you can also enjoy a nice whole roasted duck, filled with some orange slices. Try it for this holiday season, because it’s perfect for sharing.

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Ingredients

1 small duck, around 2 pounds
2 oranges
salt
pepper
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
¼ cup cognac
1 cup chicken stock
½ cup white wine
1 tablespoon butter
1 teaspoon cornstarch

Ingredients

Steps

1
Done

Preheat the oven to 300°F/150°C.

2
Done

Place the duck on your wooden board. Slice the orange into halves and squeeze 1 half over the duck. Remove the peel from the remaining half. Slice the remaining orange and use it to stuff the duck.

3
Done

Season with salt and pepper. Tie the duck with a string all around it. Place the duck on a rack set over a roasting tin and pour around 1/2 cup (125 ml) of water in the tin. Slide the tray into the oven and roast the duck for the next 90 minutes.

4
Done

Heat 1 cup of water in a saucepan over medium heat and bring it to a boil. Add the orange peel and gently boil for around 8-10 minutes.

5
Done

Remove the orange zest and leave the water over heat. Add the brown sugar, balsamic vinegar, cognac. Squeeze the remaining orange half in the saucepan. Pour the chicken stock, white wine, and add the butter.

6
Done

While on heat, mix the cornstarch with 1-2 tablespoons of water in a small bowl. Add the cornstarch and cook for 2-3 more minutes, until the sauce thickens. Spread the obtained glaze over the duck.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

405 kcal
Calories
28 g
Protein
25 g
Fat
9 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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