Citrus Glazed Duck

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower glycemic, while sugar is often more affordable.

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more widely available, while turkey can be a cost-effective alternative.

Remove the internal organs from the duck and stab the skin with a paring knife to create small holes.

Rub the duck with Himalayan pink salt, oregano, turmeric, smoked paprika, and minced garlic, both inside and out.

Transfer the duck to a container and add rosemary, thyme, and bay leaf for aromatics.

Cover the container with aluminum foil and refrigerate for 12 hours to marinate.

Peel the oranges and lemon, setting the peels aside, and squeeze the juice from the oranges and half a lemon.

In a small pot over medium-high heat, combine 1/3 cup soy sauce, 1/3 cup orange juice, minced garlic, and the peels from the orange and lemon.

Add balsamic vinegar to the pot and lower the heat to medium, cooking for about 2-3 minutes until combined.

Remove the duck from the refrigerator and take out some of the herbs for a cleaner presentation.

Stuff the cavity of the duck with pieces of orange and lemon.

Tie the legs of the duck with kitchen twine.

Preheat the oven to 350°F and place the duck breast-side up in a roasting pan with a griddle to allow fat to drain.

Roast the duck at 350°F for 1 hour, then flip it to breast-side down and continue cooking at 250°F for 45 minutes.

After 45 minutes, flip the duck back to breast-side up and roast for an additional hour and 15 minutes, basting with the glaze every 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens