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Level
very easy
Prep Time
15 min
Total Time
120 min
Serves
4

Ingredients

1 duck
patted dry
approx. 2 kg/4 lb
salt and cracked black pepper to taste
1/4 cup
frozen orange juice concentrate, thawed
60 mL
2 tbsp
red wine vinegar
30 mL
2 tbsp
butter
30 mL
2 tbsp
brown sugar
30 mL
2 tsp
finely grated orange zest
10 mL
3/4 cup
orange juice
175 mL
3/4 cup
chicken stock
175 mL
1/4 cup
lemon juice
60 mL
1 tbsp
soy sauce
15mL
2 oz
brandy
1/4 cup/60 mL
2 tbsp
cornstarch
30 mL
orange slices and fresh parsley for garnish (optional)

Directions

Step 1
Preheat the oven to 220°C (425°F). Prick every inch or so (2.5 cm) of the duck skin with a fork or tip of a sharp knife (this helps fat to render and results in crisper skin). Tie the legs together; fold and tuck the wings under the body. Season with salt and pepper. Place breast-side up on a rack in a roasting pan. Fill the pan with hot water to just below the duck. Cover duck with foil. Roast 1 hr 30 min.
Step 2
Meanwhile, make the glaze by mixing the thawed orange juice concentrate and vinegar. After the duck has roasted 1 hr 30 min., reduce oven temperature to 160°C (325°F). Uncover duck and brush with about half the glaze. Roast 10 minutes more, then brush with remaining glaze. Roast additional 10 to 15 min., or until skin is crispy.
Step 3
Also, while duck is roasting, make the orange sauce. Melt the butter and brown sugar in a saucepan over medium heat. Slowly and carefully, watching for splatters, whisk in zest, orange juice, chicken stock, lemon juice, soy sauce and brandy. Bring to a simmer and reduce by one-third. Mix cornstarch with 3 tbsp (45 mL) cold water until smooth. Whisk into sauce; cook until thickened. Keep sauce warm.
Step 4
Rest duck 10 min. before carving. Garnish platter with orange slices and parsley, if desired. Serve orange sauce alongside.

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Nutritional Facts

Per:
Calories:
660
Fat:
49
Saturated Fat:
18
Monounsaturated Fats:
Trans:
Trans:
Carbs:
18
Fibre:
Sugar:
13
Sugar Alcohols:
Cholesterol:
140 mg
Protein:
30
Iron:
Sodium:
670 mg
Potassium:
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: