Marmalade-Glazed Roast Duck

Name: Marmalade-Glazed Roast Duck
Prep time: 1 h 10 min
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 (4- to 5-pound) whole ducks; 1/2 cup orange marmalade; 2 tablespoons freshly squeezed orange juice; 1 tablespoon soy sauce

Duck Christmas Thanksgiving Baking Dinner Party Dairy Free Soy Sauce Sauces Marmalade Holidays Winter Poultry Main Dish Easy

Save (48)

Rate

4 servings Easy

(0) Total: 1 hr 55 mins

PREVIOUS: Smoked Duck Pizza with Hoisin NEXT: Slow Cooker Duck Confit

Ingredients (6)

1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 (4- to 5-pound) whole ducks
1/2 cup orange marmalade
2 tablespoons freshly squeezed orange juice
1 tablespoon soy sauce

Try Amazon Fresh

Tip

Why Do We Celebrate Christmas on Dec. 25?

There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

1 of 3

Next: What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Tip

What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

2 of 3

Next: How Can We Celebrate Christmas?

Tip

How Can We Celebrate Christmas?

Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

3 of 3

Next: Why Do We Celebrate Christmas on Dec. 25?

Duck isn’t as commonplace as chicken, but it’s just as easy to prepare. First, cut the ducks in half so they cook evenly and are easier to serve. Then render out a lot of the excess fat by browning them on the stovetop. Brush with a glaze of orange marmalade, orange juice, and soy sauce as they finish cooking in the oven, for a flavor that’s a cross between duck à l’orange and Chinese roast duck. Serve with braised Brussels sprouts and rice pilaf.

Special equipment: You’ll need an instant-read thermometer and a pastry brush or barbecue basting brush for this recipe.

by Christine Gallary

Instructions

1Heat the oven to 350°F and arrange a rack in the middle. Combine the salt and pepper in a small bowl; set aside.
2Remove and discard the necks from the ducks, rinse out the cavities, and pat them dry all over with paper towels.
3To halve the ducks, place 1 duck breast-side down on a cutting board. Using poultry shears, cut down both sides of the backbone.

Remove and discard the backbone.

Flip the duck over and cut through the center of the breastbone to separate it into 2 pieces.

Cut through both wing joints where they connect to the breast to completely remove each wing (discard the wings or save them for another use).

Repeat with the second duck.
4Heat a large frying pan over medium heat until hot, about 5 minutes. Meanwhile, season all sides of the duck halves with the reserved salt and pepper mixture. When the pan is ready, place 2 of the duck halves in it skin-side down. Sear, occasionally pressing on the duck with a flat spatula (for even browning), until the skin is light golden brown, about 20 minutes. Meanwhile, make the glaze.
5Place the marmalade, orange juice, and soy sauce in a small saucepan over medium heat and bring to a simmer, stirring occasionally. Continue to simmer, adjusting the heat as needed, until thickened and reduced to about 1/2 cup, about 8 minutes. Remove from the heat and set aside.
6When the duck halves are ready, transfer them to a large roasting pan skin-side up. Pour any accumulated fat from the frying pan into a medium heatproof bowl. Repeat with the remaining 2 duck halves.
7Stir 2 tablespoons of the rendered duck fat into the reserved glaze (discard the remaining fat or save it for another use). Brush the duck halves with a third of the glaze and roast for 15 minutes. Brush with another third of the glaze and continue to roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, about 10 to 15 minutes more.
8Brush the ducks with the remaining third of the glaze. Turn the oven to broil and broil until the skin is dark golden brown and crisped, about 2 to 3 minutes. Let rest for 10 minutes before serving.