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RECIPE
11 INGREDIENTS 11 STEPS 4hr 25min

Whole Roasted Duck with Blood Orange Glaze

5.0
3 Ratings
Take the mystery out of whole roasting a duck (or any bird for that matter)! This elegant preparation is such a simple way to enjoy duck, finished with a delightfully crispy skin and delicious glaze to boot!
Whole Roasted Duck with Blood Orange Glaze Recipe | SideChef
Take the mystery out of whole roasting a duck (or any bird for that matter)! This elegant preparation is such a simple way to enjoy duck, finished with a delightfully crispy skin and delicious glaze to boot!
Hi, I'm Amanda! A Wholesome New World is a team effort by myself and my husband Marc. We strive to create simple straightforward recipes with the correct measurements and easy-to-follow directions.
https://awholesomenewworld.com/
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Hi, I'm Amanda! A Wholesome New World is a team effort by myself and my husband Marc. We strive to create simple straightforward recipes with the correct measurements and easy-to-follow directions.
https://awholesomenewworld.com/
4hr 25min
Total Time
4hr 10min
Active Time
$7.50
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Medium Whole Duck
1
Large Apple
to taste
to taste
Coarse Black Pepper
3
3/4 cup juice per 4 servings
1
Small Shallot , sliced
1/2 cup
Chicken Broth
1/2 Tbsp
Save Time,
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Nutrition Per Serving

VIEW ALL
CALORIES
136
FAT
3.5 g
PROTEIN
0.2 g
CARBS
27.1 g

Cooking Instructions

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Step 1
Put oven rack in middle position and preheat oven to 300 degrees F (150 degrees C).
Step 2
Remove and discard excess fat from body cavity and neck, then rinse Whole Duck (1) inside and out and pat dry.
Step 3
Make shallow pricks all over the duck, everywhere but the drumsticks, with a sharp fork, and then score the outside of the duck in a crosshatch pattern.
Step 4
Coat inside and outside of the duck with Coarse Salt (to taste) and Coarse Black Pepper (to taste) .
Step 5
Fold the neck skin under the body, then place the duck, breast side up, on a roasting rack in a roasting pan. Place an Apple (1) inside the cavity.
Step 6
Cook for 3 1/2 hours. After every hour, turn the duck over carefully and pierce the skin all over again with a fork.
Step 7
Turn the oven up to 400 degrees F (200 degrees C) and cook for another 30 minutes, breast side up, to get the skin crispy.
Step 8
During this last half hour, prepare the glaze. Heat Olive Oil (1 Tbsp) in a large saucepan over medium-high heat and add the Shallot (1) . Cook, stirring occasionally until they’re soft and translucent.
Step 9
Pour in the Blood Oranges (3) , Chicken Broth (1/2 cup) , and Maple Syrup (1/2 cup) . Add the Fresh Rosemary (1/2 Tbsp) , and Ground Black Pepper (1/4 tsp) and simmer until the mixture is reduced by half and a thick glaze remains, about 10 minutes total.
Step 10
Transfer the duck to a cutting board and let stand 15 minutes before carving. Discard apple. Reserve the fat in the roasting pan for cooking!
Step 11
Serve and enjoy!

Rate & Review

5.0
3 Ratings
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Nutrition Per Serving
Calories
136
% Daily Value*
Fat
3.5 g
4%
Saturated Fat
0.5 g
2%
Trans Fat
--
--
Cholesterol
0.6 mg
0%
Carbohydrates
27.1 g
10%
Fiber
0.1 g
0%
Sugars
24.3 g
--
Protein
0.2 g
0%
Sodium
116.3 mg
5%
Vitamin D
--
--
Calcium
43.6 mg
3%
Iron
0.1 mg
1%
Potassium
94.0 mg
2%
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