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Orange Lacquered Duck


i got this recipe from the chef, a local resteranteur.

Time: 55 minutes


  • combine first 4 ingredients in a saucepan
  • boil until reduced to 3 / 4 cup
  • set aside
  • meanwhile boil yams in water until almost fork tender , 15 minutes
  • cool , peel , and cut into 1 / 4" slices
  • in a skillet sear duck , breast side down until brown
  • flip duck , add yam slices and add oj reduction
  • cook 8 minutes more or until liquid is reduced by half
  • in a separate pan saute bok choy in sesame oil for 1-2 minutes
  • to serve: fan duck breasts over yams , with bok choy
  • drizzle with pan juices

orange lacquered duck image

Number Of Ingredients: 8


  1. orange juice
  2. oranges, zest of
  3. chicken stock
  4. ginger
  5. duck breasts
  6. yams
  7. baby bok choy
  8. sesame oil


This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. -Jeanne Koelsch, San Rafael, California

Recipe From

Provided by Taste of Home

Time 2h40m

Yield 4 servings (4 cups stuffing).


  • Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.

Roast Duck with Orange Glaze image

Number Of Ingredients: 21


  • 1 domestic duck (4 to 6 pounds)
  • 1 teaspoon caraway seeds
  • 1/2 medium green pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch dried thyme
  • Pinch ground nutmeg
  • 4 cups crushed seasoned stuffing
  • 1/2 cup packed brown sugar
  • 2 tablespoons plus 1-1/2 teaspoons sugar
  • 2 tablespoons cornstarch
  • Pinch salt
  • 1 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 drop hot pepper sauce


For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Recipe From

Provided by David Tanis

Time 3h30m

Yield 4 servings


  • Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  • Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
  • Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

Roast Duck with Orange and Ginger image

Number Of Ingredients: 12


  • 1 5- to 6-pound Pekin (Long Island) duck
  • 3 tablespoons kosher salt
  • 1 tablespoon 5-spice powder, preferably homemade (see note)
  • 1 large orange, zested and cut into 6 wedges
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • 2 cups orange juice
  • 1 tablespoons honey
  • 2 tablespoons Demerara sugar
  • 2 tablespoons soy sauce
  • 1 2-inch piece of ginger, thickly sliced
  • 3 star anise


I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.

Recipe From

Provided by Allison

Time 3h50m

Yield 4


  • Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
  • Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
  • Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
  • Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
  • Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Peking Duck image

Number Of Ingredients: 15


  • 1 (4 pound) whole duck, dressed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon ground cloves
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 orange, sliced in rounds
  • 1 tablespoon chopped fresh parsley, for garnish
  • 5 green onions
  • ½ cup plum jam
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons distilled white vinegar
  • ¼ cup finely chopped chutney


Recipe From

Provided by Minh Bui

Yield Makes 4 servings


  • Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.
  • Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

Spicy Lacquered Duck image

Number Of Ingredients: 10


  • 1 cup soy sauce
  • 2 tablespoons dry Sherry
  • 2 tablespoons (packed) dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce*
  • 2 large garlic cloves, minced
  • 1 tablespoon oriental sesame oil
  • 1 teaspoon Chinese five-spice powder*
  • 1/2 teaspoon cayenne pepper
  • 1 5-pound duck, thawed if frozen, rinsed


My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack

Recipe From

Provided by Taste of Home

Time 2h50m

Yield 6 servings.


  • Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together. , Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside., Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates). , Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce., For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck.

Duck a l'Orange image

Number Of Ingredients: 12


  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 1 domestic duck (5 to 6 pounds)
  • 1/4 cup thawed orange juice concentrate
  • 3 tablespoons honey
  • 2 tablespoons butter, melted
  • 2 tablespoons soy sauce
  • SAUCE:
  • 1/4 cup thawed orange juice concentrate
  • 1 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/8 teaspoon salt


A gorgeous, mahogany-coloured duck. The rich meat is set off by the tart cherry sauce. I would serve this with steamed or roasted broccoli. Developed for the RSC 2004 Contest.

Recipe From

Provided by evelynathens

Time 2h20m

Yield 4 serving(s)


  • Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil; simmer for 7 minutes and remove from heat; remove leaves and allow to cool.
  • Wash the duck out and pat dry with paper towels; season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour (2 hours is even better ;-) ).
  • In a small saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce and bring to the boil; boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2/3 of a cup; pour 1/3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.
  • Preheat oven to 415F°.
  • Put duck in roasting pan, breast-side-down and roast for ½ an hour (drain fat off, retain); turn duck breast-side-up and roast ½ an hour longer (drain fat off again, retain); brush duck with the honey glaze and continue roasting 15 minutes; after the 15 minutes, turn duck so that it is breast-side-down again and brush with more honey glaze, do this once more after 15 minutes then turn duck breast-side-up again, brush with glaze and roast for a final 15 minutes; in all, the duck will have roasted a total of 2 hours and have had 4 glazings, 1 up, 2 down, and the last one up again; remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce.
  • Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) and pour any accumulated duck juices into the saucepan containing the remaining honey glaze; add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil; boil for 7-8 minutes, or until cherry sauce has become slightly-thickened and syrupy (if you want your sauce slightly thicker, you can sprinkle 1/2-3/4 tsp of cornstarch over cherries).
  • Carve duck (in our case, this just means quartering the duck), and serve with the sour cherry sauce.
  • Note: I have a special double-lined roaster, with one inclined tray with a hole in it fitting over a classic pan, this allows the fat to drain off the roasting meat, drip through the hole, and gather in the pan underneath; if you do not own this type of pan, use a classic roaster but drain fat off roasting duck more often.

Honey-lacquered Duck With Sour Cherry Sauce image

Number Of Ingredients: 8


  • 10 -12 leaves sage
  • 1 cup water
  • 3 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons soy sauce
  • 1 1/2 cups pitted sour cherries, and juices
  • 1/8 teaspoon cinnamon
  • 1 (5 lb) duck


We do a lot of wild game hunting, and it's hard sometimes to get the gaminess out. This is a quick and easy recipe. I cook duck like red meat, so if you like eating your red meat well done, cook it a little longer.

Recipe From

Provided by crazeedready

Time 35m

Yield 4


  • Preheat an oven to 475 degrees F (245 degrees C). Grease a 1 1/2 quart glass baking dish with a lid.
  • Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. Set the duck breasts in the dish on the marmalade. Poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish.
  • Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. Bake until the meat is medium rare (145 degrees F (63 degrees C).

Easy Orange Duck image

Number Of Ingredients: 5


  • 1 (12 ounce) jar orange marmalade
  • 4 duck breast halves
  • 2 cloves garlic, minced
  • 1 small yellow onion, sliced
  • 1 small orange, sliced


Make and share this Lacquered Duck in Mandarin Pancakes recipe from

Recipe From

Provided by JackieOhNo

Time 2h45m

Yield 6 serving(s)


  • To make pancakes: place flour in mixing bowl. Gradually stir in boiling water to form rough dough. Let cool 10 minutes. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover with dampened towel and let stand 30 minutes.
  • Cut dough in half and shape each half into 1-1/2-inch-thick log. Cut each log into 12 equal pieces. Cover with dampened towel.
  • Place 1 piece dough, cut side down, on lightly floured surface. Using your fingers, press into 2-inch circle. Repeat with another piece of dough. Lightly brush top of 1 circle with oil. Place other circle on top and lightly pinch edges together. Repeat with remaining dough. Working from center of each double pancake to edge, roll out into 6-inch circle.
  • Heat well-seasoned or very lightly oil nonstick skillet over high heat until very hot. Place 1 pancake in skillet and cook, shaking skillet, until puffed in center, about 1 minute. Flip pancake, then cook and shake about 30 seconds longer. Pancake should be dry on surface but still supple. Let cool several seconds and peel apart. Fold each pancake, cooked side in, into quarters and place in steaming rack lined with cheesecloth or parchment paper. Cover rack with dampened towel. Repeat with remaining pancakes.
  • Heat oven to 425 degrees.
  • Remove excess fat from duck. Rinse inside and out and pat dry with paper towels. Rub garlic and ginger over outside and inside of duck, then place in cavity. Rub 2 T. soy sauce over outside of duck to color it. Place duck, breast up, on rack in roasting pan and pour 1 cup water into pan. Prick duck all over with fork. Roast 1 hour, pricking occasionally with fork and turning over once.
  • Mix remaining 2 T. soy sauce, the rice wine, orange juice, cranberry juice, 1/2 cup water, and the honey.
  • Remove duck from oven and carefully pour off fat and water. Reduce heat to 350 degrees. Pour juice mixture over duck (which should be back side up). Roast 45 minutes, basting every 15 minutes and turningover once. Let stand 10 minutes before carving.
  • Meanwhile steam pancakes on rack over boiling water 10 minutes.
  • Thinly slice duck breast and leg meat. Remove all meat and tear into shreds.
  • To serve, smear scant teaspoon hoisin sauce over center of pancake, sprinkle with scallions, and add 2 slices duck. Roll up pancake.

Lacquered Duck in Mandarin Pancakes image

Number Of Ingredients: 14


  • 2 cups all-purpose flour
  • 1 cup boiling water
  • 1 tablespoon oriental sesame oil
  • 1 (5 lb) duck, ready to cook
  • 10 garlic cloves, smashed with flat of knife, peeled
  • 10 slices fresh ginger, smashed (about 1/4-inch each)
  • 4 tablespoons soy sauce
  • 1/2 cup chinese rice wine (or sake)
  • 1/2 cup fresh orange juice
  • 1/2 cup cranberry-raspberry juice
  • 1/2 cup water
  • 2 tablespoons honey
  • 1/2 cup hoisin sauce
  • 1/2 cup julienned scallion

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