On December 30, 2020

Duck with maple ginger orange sauce

Butterflied Leg of Lamb with Mint Vinagrette


6lb Long Island duckling

Salt and pepper

1 Tb butter

1 shallot, diced

¼ cup

Runamok ginger infused maple syrup

¼ cup white wine vinegar

1 cup chicken broth

¼ cup orange juice

4 strips orange zest

1 tsp chopped rosemary


Preheat the oven to 475. Check the duck for any innards or neck bones in the cavity and remove. Trim excess fat from any area that is not covering meat such as the neck or back opening. Put the fat trimmings alongside the duck.

Run a sharp knife through the layer of fat across the breast in several places but do not cut deep enough to pierce the meat below. Season all over with salt and pepper.

Place the bird in a roasting pan with the fat trimmings and put in the oven. Roast for  30 minutes, then reduce the heat to 350. Continue to cook, occasionally taking the duck out to remove excess fat accumulation in the pan. Roast for another 60– 75 minutes or until a thermometer put in the thigh reads 170 F. Remove from the oven and let rest.

To make the sauce, melt the butter in a medium saucepan and add the diced shallots. Cook until the shallots are soft and just beginning to brown and then add the maple syrup, vinegar, chicken broth, orange juice and zest. Bring to a boil and then low er the heat to a simmer. When the sauce has thickened (about 8–10 minutes), remove the zest and add the rosemary. You can add an extra pat of butter to further smooth it out.

Carve the duck and serve the sauce on the side.

Do you want to submit feedback to the editor?

Send Us An Email!

Related Posts