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Glazed Roast Duck with Brandy Orange Sauce

4 servings
Dinner

Nutritional Facts Per Serving

451
Calories
21.9 g
Protein
9.7 g
Carbs
0.2 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 451
  • Fat 34.4 g
    • Saturated   12.5 g
    • + Trans 
  • Cholesterol 102 mg
  • Sodium   298 mg
  • Carbohydrate 9.7 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 21.9 g
    • Vitamin A 10 %
    • Vitamin C 20 %
    • Calcium 2 %
    • Iron 23 %

Method

Preheat the oven to 425 degrees F. Prick the skin of the duck all over with a fork. Tie the legs together; fold and tuck the wings under the body. Season with salt and pepper. Place breast side up on a rack in a roasting pan. Fill the pan with hot water to a level just below the duck. Cover and roast 90 minutes. Reduce oven temperature to 325 degrees F. Uncover duck and brush with of the glaze. Roast 10 minutes more, and then brush with remaining glaze. Roast 10-15 minutes more, or until skin is nicely glazed and crispy. Make the sauce by melting the butter and sugar in a pot over medium heat until melted and like caramel. Slowly and carefully, watch for splatters, whisk in orange juice, stock, zest, lemon juice, soy sauce and brandy. Bring to a boil and reduce by a 1/3. Mix cornstarch with 3 Tbsp. cold water. Whisk into sauce and cook until thickened, and then reserve sauce over low heat. When the duck is cooked, rest 10 minutes. Carve and arrange the pieces on the platter and garnish with orange slices and parsley. Serve the sauce alongside.

Note: If you’re serving duck lovers, then you may wish to serve a duck per serving rather then the allowed for in this recipe.

Serving Suggestions

Accent the duck with a “make ahead” medley of vegetables. Individually boil or steam vegetables, such as sliced carrots, asparagus spears, red bell peppers, cauliflower florets, green beans, or wax beans until-firm tender. Chill in cold water and drain well. Place in a heatproof dish and toss with a little melted butter or olive oil and salt and pepper to taste. Store the vegetables in the refrigerator until needed. Reheat in the microwave or in a 350 degrees F oven. To reheat in the oven, pour in a little water or stock to keep vegetables moist, cover and cook 20-30 minutes, or until heated through. If desired, just before serving sprinkle vegetables with chopped fresh parsley or chives. Potato pancakes would also go well with the duck. Try it with the German-Style Potato Pancakes (leaving out the apple sauce) found in our website recipe collection.

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