Orange Ginger DuckCourse: DinnerCuisine: American, AsianDifficulty: Intermediate
I have roasted a lot of ducks and this recipe was a standout. I made this for Christmas and it was out of this world. I changed the recipe a bit and did some prep 1 day ahead which made the actual cooking easier. My kids loved this as well. The flavors match the duck so well between the salty soy sauce and sweet orange. The ginger adds a nice warmth to the dish. I will make this again soon and not wait for a holiday. We are lucky to have Liberty Duck in our backyard so we order from the frequently for all our delicious duck cuts.
1 six lb whole duck
3 tablespoons Kosher salt
1 Tablespoon 5 spice powder
2 large oranges: 1 zested and cut into 6 wedges and the other saved for the pan when cooking
1 Tablespoon fresh grated ginger
1 Tablespoon grated garlic
4 carrots, peeled
4 celery ribs
2 cups fresh squeezed OJ
2 Tablespoons Raw Honey
2 Tablespoons soy sauce
1 2inch piece of ginger, peeled and thickly sliced
3 star anise
- For the duck, rinse and dry the duck. Remove the neck and giblets. Remove and trim excess fat. Prick duck all over with a fork, making sure to not puncture the meat.
- Mix salt and 5 spice powder. Season duck inside with 1 tablespoon salt mixture. Use the remaining mixture to season the duck all over the outside. Combine orange zest, ginger and garlic and rub into the inside cavity. Place orange wedges inside the cavity and tie the legs. Place the duck in a pan and allow to refrigerate overnight uncovered in the refrigerator.
- Mix the glaze the day before and refrigerate in a large sealed glass jar.
- The next day: Preheat oven to 350. Remove duck from the refrigerator and allow to sit at room temperature for 1 hour before cooking. In a roasting pan, lay the carrots and celery down. Slice the other orange in thick slices and lay those on top of the celery and carrots. Place the duck on top of the orange slices, carrots and celery.
- Pour the glaze into a small sauce pan and bring to a simmer, then reduce until you have a medium thick syrup, about 10 minutes. Remove from heat and set aside.
- Roast duck for 2 hours, after about 1 hour, carefully pour off the fat. Return duck to oven. Paint the duck with the glaze and roast the duck for another 30 minutes, 2 1/2 hours total. Duck is done when the temperature at the thickest part registers 165 degrees on an instant read thermometer. Drizzle remaining glaze on duck. cover duck with foil lightly and allow the duck to roast for 20 minutes before carving.
- I served this with the Wild Rice recipe on my site and Asparagus.