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.
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.
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.
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.
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 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
