Roasted Duck with Orange and Ginger
This roasted duck recipe is a perfect balance of sweet, savory, and tangy flavors. The duck is roasted until it's perfectly tender and juicy, and the glaze adds a beautiful golden-brown color. The orange juice, soy sauce, honey, and ginger in the glaze give the duck a complex and flavorful taste. This dish is sure to impress your family and friends.
Roasted duck is a classic dish that has been enjoyed for centuries. The origins of this dish can be traced back to China, where it is believed to have been first prepared during the Ming Dynasty. Over time, roasted duck has become a popular dish all over the world, and there are many different variations on the recipe. This particular recipe is inspired by the classic Chinese dish, but it has been adapted to use ingredients that are more readily available in the West. The result is a delicious and easy-to-make roasted duck that is perfect for any occasion.
Roasted Duck with Orange and Ginger Roasted Duck with Orange and Ginger Roasted Duck with Orange and Ginger Roasted Duck with Orange and Ginger
Prep time: 15 | Cook time: 120 | Serves: 4
Ingredients
  • 1 (5-pound) duck, rinsed and patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon grated ginger
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Rub the duck with the olive oil, salt, and pepper.
  3. Place the duck in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
  4. In a small bowl, whisk together the orange juice, soy sauce, honey, and ginger.
  5. Brush the duck with the glaze and roast for an additional 30 minutes, or until the glaze is golden brown.
  6. Let the duck rest for 10 minutes before carving and serving.
Why It Works
  • The combination of orange juice, soy sauce, honey, and ginger in the glaze gives the duck a complex and flavorful taste.
  • Roasting the duck at a high temperature helps to create a crispy skin and juicy meat.
  • Letting the duck rest before carving helps to redistribute the juices, resulting in a more tender and flavorful dish.