Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Freshly-squeezed orange juice

  2. 1/2 cup 118ml Honey

  3. 1 cup 237ml Chipotle pickling juice - seeNote (or 1 cup red wine vinegar) Salt - as required Freshly-ground black pepper - as required

  4. 5 lbs 2270g / 80oz Duck - halved, and backbone removed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is included in this collection. To make the glaze, combine the orange juice, honey, chipotle pickling juice or red wine vinegar, 1 1/2 teaspoons salt and 1/2 teaspoons pepper in a small saucepan. Bring to a boil and cook until reduced by one fourth, about 5 to 6 minutes. Set aside to cool. Preheat the oven to 475 degrees. Season the duck all over with salt and pepper. Place skin side up on a rack in a roasting pan. Roast 30 minutes, then reduce the heat to 375 degrees and roast 45 minutes longer. Remove duck from the oven and generously brush with the glaze. Return to the oven and continue roasting 30 minutes longer, generously brushing with the remaining glaze every 10 minutes. Cut each piece in half and serve hot with any remaining glaze for dipping. This recipe yields 2 (??) servings.


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