Now, there are many, many, MANY duck recipes around the world including, but not limited to:
- Duck Confit
- Duck a l'orange
- Foie Gras
- Peking Duck
Today, we are going to be sticking with a very simple roasted duck recipe. In the future, I might bring out one or more of the above recipes, so stay tuned! For now, let's grab our roasting pans and I'll meet you in the kitchen!
Honey and Orange Roasted Duck
You will need:
- 1 (4 pound) whole duck, rinsed
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh ginger, chopped
- 1 teaspoon salt
- ½ orange, quartered
- 2 cups water
- 1 cup honey
- ½ cup butter
- 1 teaspoon lemon juice
- ½ cup undiluted, thawed orange juice concentrate
- Preheat oven to 350 degrees.
- In a small mixing bowl, stir together the basil, ginger and salt. Sprinkle the mix on the inside and outside of the duck.
- Stuff the orange pieces into the duck cavity, and set in roaster.
- Add water to the pan.
- In a saucepan, combine honey, butter, lemon juice and orange juice concentrate.
- Simmer over low heat until a syrup-y consistency is achieved.
- Pour half of the sauce over the duck, save the rest for basting.
- Cover the roasting pan with foil or a lid.
- Roast the duck breast side up for 30 minutes.
- Turn duck breast down, and reduce heat to 300 degrees.
- Baste with sauce.
- Cover the pan, and continue to roast the duck for another two (2) hours, or until the duck is very tender.
- Baste every 30 minutes.
- Turn the duck breast side up the last 15 minutes of cooking time to brown.
- Let rest, then enjoy!
I hope you enjoy your evening, and even more, I hope you enjoy this meal. I will be back tomorrow for Breakfast Saturday. So, happy blogging to all, and I will catch you on the flip side!