Baked Duck with Honey Orange and Rosemary Spice

Baked Duck with Honey Orange and Rosemary Spice combines the sweetness of honey, the tangy citrus of orange, and the earthy rosemary notes to create a unique flavour profile.

To start, you’ll need to source some quality ingredients. Look for a duck that is free-range and organic, if possible. Additionally, make sure to choose an orange that is ripe and juicy. Finally, get fresh rosemary – dried herbs don’t have the same flavour as their fresh counterparts.

Begin by preheating your oven to 350°F (175°C).

If you want your baked duck to be crispy, prepare it by trimming any excess fat and patting it dry with paper towels.

But, if you want a juicy one, you can retain the duck as is.

Place it in a roasting pan lined with aluminum foil and season it generously with salt, pepper, and rosemary powder (or leaves).

Once seasoned, rub two tablespoons of honey over the entire surface of the duck before squeezing orange juice over it as well.

Or, you can also do this method: In a small saucepan, melt the butter and honey together over low heat. Add the fresh orange juice and stir well.

For best, add orange slices to let the flavour go with the duck fat.

Then add one tablespoon of chopped rosemary leaves to the top surface of the bird before placing it in the oven for 1 hour 15 minutes or until its internal temperature reaches 165°F (74°C).

Once cooked, allow your baked duck to rest for 10 minutes before carving it into individual portions. Garnish each plate with orange wedges and extra rosemary sprigs if desired when ready to serve.

The result is a tender baked duck (or crispy, if you desire!) with a sweet glaze on top that pairs perfectly with sides such as mashed potatoes or roasted vegetables.

Method

1. Preheat the oven to 375°F (190°C).

2. Clean the duck thoroughly and pat dry with paper towels.

3. Place it in a baking or roasting pan lined with aluminum foil (buttered) and season it generously with salt, pepper, and rosemary powder (or leaves).

4. In a small saucepan, melt the butter and honey over low heat. Add the fresh orange juice and stir well. Pour the mixture over the duck.

5. Add the optional vegetables around the duck, if desired.

6. Top the duck with the rosemary sprigs.

7. Add orange slices to have more flavour.

8. Cover the roasting pan with foil and bake for 45 minutes.

9. Remove the foil and continue baking for another 30-45 minutes, or until the duck is golden brown and cooked through.

10. Let the duck rest for 10 minutes before carving and serving.