Roast Duck provides a rich, full flavoured dark meat that is a favourite with food connoisseurs. Roasting a whole duck in the manner below ensures a tasty, crispy skin and the meat inside is sweet and succulent.  The flavour of the orange from inside gently permeates through the meat and is accented by the orange-marmalade glaze.  Why not try serving this delicious bird in place of your traditional holiday turkey?

Ingredients:

  • ½ orange, cut in chunks
  • ½ lemon, cut in chunks
  • 1 duck
  • salt & pepper
  • garlic powder
  • basil

Prick duck all over with a kitchen fork.  Fill duck cavity with orange and lemon chunks.  Season outside of duck with spices.

Place duck on rack in large roasting pan.  Cover and bake at 350? for 2 hours, basting twice with pan drippings.

Prepare Glaze:

  • 3 TBSP. orange marmalade
  • 1 TBSP. hot pan drippings
  • Mix together in small cup.

After duck has been cooking for 2 hours, spread ½ of the glaze over duck.  Return to oven for 15 more minutes.  Spread remaining glaze over duck and return to oven, uncovered to brown.  (About 10 minutes.)  Remove duck from oven and let sit (covered) for 10 minutes for juices to reabsorb.

Serve duck with Sauce for Roast Duck

Sauce For Roast Duck

  • 1 small onion, finely diced
  • ½ stalk celery, finely diced
  • grated rind of ½ orange
  • grated rind of ½ lemon
  • 1 TBSP. butter
  • ½ cup water
  • 2 pkg. chicken OXO
  • 2 TBSP. marmalade
  • 1 TBSP. brown sugar

Sauté onion and celery in butter in small pot.  Add all other ingredients above.  Bring to a boil, and then simmer for 20 minutes.

Add:
1 TBSP. cornstarch mixed with ½ cup water. 
1/3 cup sliced mushrooms

Simmer together for 10 minutes, until mushrooms are cooked.

Just before serving, add 2 TBSP. Grand Marnier. 

Serve sauce hot over roast duck.