Roast Duck with Marmalade Glaze
David and I are definitely social butterflies. We like entertaining, meeting new people and having fun! We have a great circle of friends that is spread out all over North America. When one of them shows up on the West Coast, we make sure that they will be well taken care of.
When I have people over, my thing is to create a recipe or two. I’ve been doing that ever since I was living on my own in my early 20s’. My motto has been – “If it’s not good, we can always order a pizza… lol” Since my husband and I enjoy entertaining a lot, this gives me the opportunity to create recipes like this one… my Roast Duck with Marmalade Glaze!
It all started because one summer I made way too much Marmalade. After giving many jars to my friends, I was still stuck with a dozen of them. David is not a big “marmalade guy” and I knew that I had way too much for my own needs. Next thing I know, I was creating this glaze for my duck…
Let’s face it… This protein is a perfect fit with citrus fruits. Last year, I posted one of my popular recipes… Duck Breast with Blood Orange Sauce! I enjoy cooking with this poultry a lot and there are a few other recipes besides my Duck Fat Roasted Potatoes that I’ll be posting in the future so stay tuned…
This Roast Duck with Marmalade Glaze recipe is so easy to make. I use a young duck, stuff it with citrus fruits, add a couple spices, and in the oven it goes while I make my glaze on the stove top. Trust me, it’s so uncomplicated and the results are extremely delicious…
Paired with Scalloped Potatoes and Green Beans with Chili-Orange Oil or Roasted Rainbow Carrots, this Roast Duck with Marmalade Glaze is an elegant meal to serve for special occasions like this coming Easter… After you give it a try, this could definitely become your go-to recipe for the Holidays…
Bon Appétit!
Check out these other elegant recipes…
– Red Snapper en Papillote
– Lamb Chops with Balsamic & Red Wine Reduction
– Veal Ossobuco
– Coquilles St Jacques
– Fettuccine alle Vongole ~ Clam Fettuccine
– Coq au Vin
– Blanquette de Veau
and for even more mouthwatering poultry recipes, click on this link… Recipe Category • Poultry
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Roast Duck with Marmalade Glaze
Hover to scale
Ingredients
DUCK
- 5 to 6 lbs. young duck, giblets removed, rinsed and patted dry
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 large navel orange, cut into big pieces
- 1 large white onions, cut into big pieces
- 1 large lemon, cut into big pieces
- 2 tbsp. Chinese 5 spice
- 1/2 tsp. hot paprika
MARMALADE GLAZE
- 1/2 cup marmalade see Recipe
- 1/2 cup orange juice tips & tricks
- 1/4 tsp. ginger, minced
- 1 small clove garlic, pressed
- 1 tbsp. brown sugar such as demerara, or to taste *optional
Directions
DUCK
- Preheat oven to 350ºF.
- Rinse duck thoroughly inside and out under cold water and pat it dry with paper towels. Remove excess skin around the neck (keep it to make duck crackling).
- Generously season the cavity with salt and black pepper. Stuff the bird with orange, onion and lemon pieces. Tie the legs with kitchen twine to secure the stuffing.
- Using a sharp knife, score the skin on the breast side making sure not to cut into the meat (for a fancier look, make a diamond pattern).
- Rub Chinese 5 spice evenly on the duck and sprinkle hot paprika on top. Place the bird, breast side up, on a roasting pan lined with a rack. Cover loosely with foil and transfer to the preheated oven. Roast 25 minutes per pound or until the internal temperature reaches 165ºF. Meanwhile, make the glaze.
- When the bird is done, take it out of the oven, remove the foil and spoon on 3 to 4 tablespoons of the glaze; brush it on evenly.
- Return the duck to the oven and cook for an additional 15 minutes to caramelize the glaze.
- When time is up, remove from the heat and spoon on the remaining glaze; brush it on evenly. Cover loosely with foil and let it rest 15 minutes before serving. Serve with Scalloped Potatoes and steamed vegetables.
GLAZE
- In a saucepan over medium-low heat, add marmalade, orange juice, ginger and garlic. Stir well before processing with an immersion blender just enough to break down most of the peels.
- When warm, taste and adjust if needed. If the glaze tastes bitter, add brown sugar. Turn off the heat and set aside until the duck is cooked.
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