• 1 (4-6 lbs) whole duck
  • 2 1/4 tsp. salt
  • 2 1/4 tsp. pepper
  • 3 oranges, quartered, washed, and labels removed
  • 1 large onion, cut into large pieces
  • 3 parsley sprigs
  • Kitchen string, approx. 3 times the length of the duck
  • 1 (12 oz.) jar orange marmalade
  • 1/4 c. orange juice
  • 3 Tbsp. honey
  • 1 Tbsp. lemon juice
  • 1/4 tsp. ground ginger
  • 1/4 tsp. crushed red pepper flakes

If you are using a store bought duck remove giblet packages from the duck cavity. Rinse the duck, and pat dry. Remove all excess fat and skin from the duck and rub with salt and pepper. Squeeze juice from 1 orange quarter into the duck cavity. Fill the duck cavity with remaining orange quarters, onions, and parsley sprigs. Prick legs and thighs with a fork, avoiding the breast area. Tie legs together with kitchen string. Place the duck, breast side up, on a wire rack in a shallow roasting pan.

Stir together marmalade, orange juice, honey, lemon juice, ginger, and red pepper in a small saucepan. Cook mixture over medium heat, stirring constantly, 2 to 3 minutes or until the marmalade is melted. Remove and reserve 3/4 cup of the mixture.

Bake the duck at 350 degrees for approximately 30 minutes per pound. Brush evenly with orange sauce, and bake 25 to 30 more minutes or until a meat thermometer inserted into thickest portion of thigh registers 180 degrees. Serve fully cooked duck with reserved 3/4 cup orange mixture.

Substitute the orange juice for cranberry juice to make an Orange Cranberry Glaze.
For a refreshing change use grapefruit in place of oranges.
By using a pan with a non-stick coating or lining the roasting pan with aluminum foil you will save time during clean up.