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.