Roast Duck with Salt and Pepper with Orange Glaze
Roast Duck with Salt and Pepper with Orange Glaze

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, roast duck with salt and pepper with orange glaze. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Roast Duck with Salt and Pepper with Orange Glaze is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Roast Duck with Salt and Pepper with Orange Glaze is something which I have loved my whole life. They are nice and they look fantastic.

Cover loosely with foil if duck browns too quickly. Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended.

To begin with this particular recipe, we must prepare a few components. You can cook roast duck with salt and pepper with orange glaze using 3 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Roast Duck with Salt and Pepper with Orange Glaze:
  1. Get 1 Fresh Whole Duck
  2. Make ready 3 Oranges or 6 Satsumas
  3. Take Sea Salt & Cracked Peppercorns

Using paper towels, pat inside and outside of duck dry. Rub skin and cavity with salt and pepper; stuff cavity with garlic, orange, and celery. Tuck wings of duck under body, and secure with twine. Zest half your orange, for the glaze, and juice the whole orange into a bowl, set aside.

Steps to make Roast Duck with Salt and Pepper with Orange Glaze:
  1. Preheat your oven to 180 degrees (gas 5-6)
  2. Wash your duck under cold water then using a sharp knife, cut feathered diagonally down each breast. Roast Duck with Salt and Pepper with Orange GlazeRoast Duck with Salt and Pepper with Orange Glaze1. Slice your Oranges and use half for a trivet in the bottom of a deep baking tray. Then pop your duck onto the Trivet. Roast Duck with Salt and Pepper with Orange GlazeRoast Duck with Salt and Pepper with Orange Glaze1. Rub one of the Orange slices over the top of the Duck to wet it, I have also brushed Marmalade on this dish, then sprinkle salt and pepper over the skin, finishing by laying the remaining slices on top. Any left over or the Orange ends, pop inside the body.
  3. Cover with foil and pop the tray in the oven. After half an hour turn the oven down to 150, gas mark 4/5
  4. After the first hour, turn the duck upside down, recover and cook for a further hour
  5. After hour 2, turn the duck back around the right way, glaze with the juice, recover and for for one more hour.
  6. At the end of 3 hours remove from the oven, remove the foil and glaze your now golden Duck with the juices, leave the foil off, turn the oven up to 180 degrees and put the duck in for 30 minutes to crisp the skin.
  7. Remove your duck from the oven, lift it out the tray and allow to stand on a plate before use. Enjoy ✌️

Chop garlic, set aside for the sauce later. Taste the gravy/glaze to check the seasoning, adding salt and pepper if needed. Pour the glaze into a gravy boat for serving, or if you want a smooth glaze, strain it first, then add it to the gravy boat. Cut the duck into quarters and arrange the pieces on a serving platter. Serve it with the orange honey glaze.

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