Go Back
–+ servings
Roast Duck with Marmalade Glaze
Print Recipe Add to Collection
5 from 3 votes

Roast Duck with Marmalade Glaze

With a beautiful combination of ingredients, this Roast Duck with Marmalade Glaze is perfect to serve for any special occasion!
Prep Time10 minutes
Cook Time2 hours
Passive time15 minutes
Total Time2 hours 10 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: International
Keyword Dairy Free, Dinner Party, Duck, Easter, Easy Recipe, Elegant Cuisine, Gluten Free, Holidays & Events, Low Sodium, Poultry

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.