Orange Duck

Orange Duck

It’s got a great citrus flavor…with a little kick.

Cooking Time: 1 hr 35 min

What You’ll Need

1 5- to 6-pound duck, cut in half (see Tip)

1 tablespoon plus 1 teaspoon salt, divided

1 teaspoon black pepper

1 jar (12 ounces) orange marmalade

1 can (11 ounces) mandarin oranges, drained

1/8 teaspoon ground red pepper

What To Do:

Preheat the oven to 450 degree F.

Season the duck on both sides, sprinkling evenly with 1 tablespoon salt and the pepper. Place on a rack in a roasting pan and prick the skin all over with a fork. Roast for 45 minutes.

Meanwhile, in a medium bowl, combine the marmalade, the remaining 1 teaspoon salt, the mandarin oranges, and ground red pepper; mix well, and reserve all but 1/2 cup of the mixture. Remove the duck from the oven and spread the remaining 1/2 cup marmalade mixture over it.

Reduce the oven temperature to 325 degree F. and roast the duck for about 1 hour, or until the juices run clear and a meat thermometer inserted in the center reads 165 degree F. Serve the duck topped with the reserved sauce.

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