- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 2 h
- 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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