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Roast Duck with Salt and Pepper with Orange Glaze
Roast Duck with Salt and Pepper with Orange Glaze

Before you jump to Roast Duck with Salt and Pepper with Orange Glaze recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.

For the most part, people have been conditioned to believe that “comfort” foods are terrible for the body and have to be avoided. At times, if your comfort food is a sugary food or another junk food, this is true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to consume them. There are several foods that really can boost your moods when you eat them. If you are feeling a little bit down and need a happiness pick me up, try a couple of these.

Cold water fish are good if you are wanting to feel happier. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3 fatty acids and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can actually help you overcome depression.

So you see, you don’t need junk food or foods that are not good for you so you can feel better! Try several of these instead!

We hope you got benefit from reading it, now let’s go back to roast duck with salt and pepper with orange glaze recipe. To cook roast duck with salt and pepper with orange glaze you need 3 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Roast Duck with Salt and Pepper with Orange Glaze:
  1. Provide 1 Fresh Whole Duck
  2. Take 3 Oranges or 6 Satsumas
  3. Provide Sea Salt & Cracked Peppercorns
Steps to make Roast Duck with Salt and Pepper with Orange Glaze:
  1. Preheat your oven to 180 degrees (gas 5-6)
  2. Wash your duck under cold water then using a sharp knife, cut feathered diagonally down each breast.
  3. Slice your Oranges and use half for a trivet in the bottom of a deep baking tray. Then pop your duck onto the Trivet.
  4. Rub one of the Orange slices over the top of the Duck to wet it, I have also brushed Marmalade on this dish, then sprinkle salt and pepper over the skin, finishing by laying the remaining slices on top. Any left over or the Orange ends, pop inside the body.
  5. Cover with foil and pop the tray in the oven. After half an hour turn the oven down to 150, gas mark 4/5
  6. After the first hour, turn the duck upside down, recover and cook for a further hour
  7. After hour 2, turn the duck back around the right way, glaze with the juice, recover and for for one more hour.
  8. At the end of 3 hours remove from the oven, remove the foil and glaze your now golden Duck with the juices, leave the foil off, turn the oven up to 180 degrees and put the duck in for 30 minutes to crisp the skin.
  9. Remove your duck from the oven, lift it out the tray and allow to stand on a plate before use. Enjoy ✌️

Using a sharp knife, score the skin of the duck fillets and season with salt, pepper and fennel seeds. Place on rack in roasting pan and prick skin all over with a fork. Put a rosemary sprig and one onion half and one orange quarter inside each duck and tie the legs together. Prick the skin all over with a fork or skewer, put the ducks on a rack in a roasting pan and squeeze over the juice from the other orange quarters. Dot the birds with the butter and season with the salt and pepper.

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