Duck is always a great special occasion main dish. The marinated duck in this recipe features an orange-ginger glaze that certainly won't disappoint. Serve it the next time you entertain.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim excess fat from duck (do not remove the skin); score skin. Place duck in a self-sealing plastic bag set in bowl. For marinade, combine orange peel, orange juice, 1/2 cup of the wine, 4 tablespoons of the honey, and 3 tablespoons of the ginger. Pour over duck in bag; seal. Refrigerate 4 to 24 hours; turn bag occasionally.

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  • Remove duck from marinade; transfer marinade (about 1-3/4 cups) to a large saucepan. Add remaining wine. Bring to boiling; reduce heat. Boil gently, uncovered, 20 to 25 minutes or until reduced to 1-1/4 cups (watch carefully as mixture may foam over).

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  • Preheat oven to 425 degree F. In 12-inch skillet heat oil over medium-high heat; add duck. Cook about 10 minutes or until browned, turning once (watch for spattering). Transfer duck, skin side up, to a 13x9x2-inch baking pan. Roast for 15 minutes or until an instant-read thermometer registers 170 degrees F, covering loosely with foil if duck begins to spatter.

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  • Meanwhile, for glaze, add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to boiling; boil gently, uncovered, about 15 minutes or until reduced to 2/3 cup; stir frequently. Season to taste. Slice duck breasts and place on rice; spoon glaze over duck. Makes 6 servings.

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If you cant find duck breasts at your local market, go online at www.duckling.org.

Nutrition Facts

469 calories; 15 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 154 mg cholesterol; 402 mg sodium. 186 mg potassium; 46 g carbohydrates; 1 g fiber; 22 g sugar; 31 g protein; 0 RE vitamin a; 146 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 5 mg iron;

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