TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Seared Duck Breasts with Raspberry-Balsamic Sauce

Roasted Cornish Game Hens with Orange-Honey Glaze

Roast Duck with Cracklings

Roast Goose with Juniper Berry Sauce

Poultry Recipes

Roast Duck with Orange-Balsamic Glaze

Serves 3 to 4

This recipe for whole roasted duck is delicious and a relatively easy main dish for a special occasion or entertaining. If desired, make extra glaze and use it to make a sauce with the defatted pan juices.

Ingredients

  • 1 whole duck, about 5 pounds (neck, gizzard, liver and heart reserved for another use)
  • 1/2 orange, cut into wedges
  • 3 teaspoons dried rosemary, divided
  • 3/4 teaspoon rubbed sage, divided
  • 3/4 teaspoon dried thyme, divided
  • Salt and pepper to taste
  • 1/2 cup orange juice
  • 1/4 cup balsamic vinegar

Preheat oven to 425° F. Place orange wedges, 1 teaspoon thyme and 1/4 teaspoon sage and thyme each inside duck cavity. Place on rack in shallow roasting pan. Roast for 30 minutes. Reduce heat to 350° and roast for an additional 30 minutes, basting occasionally with hot fat that renders in pan.

Meanwhile, mix together the orange juice, vinegar and remaining seasonings. Turn duck breast side down. Remove excess fat from bottom of pan with basting bulb or spoon; discard. Pour glaze over the duck, return to oven and roast for 30 minutes, basting twice with pan juices. Turn duck breast side up, baste and continue to roast for an additional 30 minutes or until a meat thermometer inserted in the meatiest part of a thigh registers 165° to 170° F. Remove duck; place on cutting board and lest rest about 10 minutes before carving and serving.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.