Roasted Duck with Honey Orange Glaze

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup offers a similar sweetness with fewer calories.

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is lower in fat and more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Score the skin of the duck with a crisscross pattern using a knife.

Slice under the leg of the duck to help it cook evenly.

Salt the duck all over, including inside where it was scored.

Rough chop oranges and stuff them inside the duck.

Add fresh rosemary into the duck with the oranges.

Smash a couple of garlic cloves and stuff them inside the duck with the rosemary and oranges.

Stuff organic shallots inside the duck to enhance flavor.

Cook the duck breast side down in the oven at 425°F for 1 hour.

After 1 hour, flip the duck to cook the other side until crispy.

In a small pot, combine one part hoisin sauce, one part fresh orange juice, and one part honey over medium-low heat.

Whisk the sauce together for 5-10 minutes until syrupy.

Lower the oven temperature to 350°F before coating the duck with the glaze.

Coat the duck with the honey orange glaze and return it to the oven.

Check the internal temperature of the duck, aiming for between 155°F and 165°F.

Let the duck rest for 20-30 minutes before slicing.

Slice into the duck to reveal the orange stuffing and juicy meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens