Orange-Glazed Roast Duck
Orange-Glazed Roast Duck features crisp skin and succulent meat coated in a bright, citrus-forward glaze with hints of honeyed barbecue and teriyaki umami. The sweetness is balanced by a subtle tang, while mushrooms tucked inside add depth to the drippings. Serve this impressive centerpiece for holidays or a special Sunday dinner when you want rich flavor with a vibrant orange finish.
- Prep10 mins
- Cook2 hrs 30 mins
- Serves4
- DifficultyMedium
- 1
Combine the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce in a bowl, stirring until the sugar dissolves.
- 2
Preheat the oven to 350 degrees F (175 degrees C). Trim any excess fat from inside the duckling, set the duck in a roasting pan, and prick the skin all over with a fork so the fat can drain during roasting.
- 3
Brush the duckling with the orange mixture. Put the mushrooms into the duck cavity, and spoon in some of the orange sauce.
- 4
Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into the thick part of a thigh reaches 165 degrees F (75 degrees C), about 2 1/2 hours.
- Calories 718.68 kcal High
- Protein 96.82 g Good Source
- Carbs 61.16 g Moderate
- Total Fat 10.59 g Moderate
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 317.92 mg High
- Sodium 1882.34 mg High
- Fiber 2.2 g Low Source
- Sugar 54.98 g High
- Added Sugar 24.57 g High
- Calcium 3.39 mg Low Source
- Iron 0.17 mg Low Source
- Potassium 63.79 mg Low Source
- Vitamin A 0.42 mcg_rae Low Source
- Vitamin C 17.28 mg Moderate
- Vitamin D 0.17 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Soy 🌱
- Corn 🌽