Holiday Orange Duck

Whenever the holidays approach there is always the question of what to make.  We decided to trying out a dish early.  We've made duck before but only the breasts.  This dish uses a whole duck which weighs about 4 to 5 pounds.  The duck we bought had a packet of Orange Sauce but we made our own sauce.  Ducks are usually frozen when you buy them so make sure to give yourself enough time to defrost it.



Holiday Orange Duck
4 to 5 pound duck
salt
1/4 cup honey
1/4 molasses
1 freshly squeezed orange (about 1/4 cup)
1 1/2 tablespoons low sodium soy sauce
1 teaspoon chili powder
2 tablespoons Hosin sauce

Preheat the oven to 300 degrees. Remove the duck from the wrapper and take out the innards.  Wash off the duck and remove any quills that are still attached to the skin. Trim off any excess fat from the neck or rear areas. Put the duck on a metal rack in a pyrex pan and pat dry with a paper towel. When the duck is breast side up pull the drum sticks together and tuck the tail under the legs. Use twine or bare wire to tie the drum sticks together.  Score the skin over the breasts in a diamond pattern. Use the sharpest knife you have and make sure to not go all the way to the meat, you only want to score the skin.  This will allow the fat to get out and make the skin crispier. Sprinkle both sides of the duck with salt. Tuck the wings under by bending the outer most part towards the body and brining it to the underside and return the bird breast side up.  Place in the oven and cook for 1 hour.

After one hour flip the duck over with the breast side down. Poke the back with a sharp knife and place back in the oven for another hour.

When the duck has cooked for another hour making it a total of 2 hours take it out and flip it over to breast side up. Put it back in for another hour and start making the glaze.

For the sauce:
Mix together the honey, orange juice, molasses, soy sauce, Hosin sauce, and chili powder. Heat medium low for 10 to 15 minutes. Set aside until the duck finishes it 3rd hour in the oven.

Take the duck out of the oven after the 3rd hour and check to see if the duck is almost done.  It will be almost done when the skin and flesh start to pull away from the drum sticks and the internal temperature is 165 degrees. If your duck isn't quite ready place it back in the over for another hour before putting the glaze on.

When the duck is almost done take it out and turn the heat up to 400 degrees.  Cover both sides of the duck with about half the glaze using a pasty brush.  When the oven has heated place the duck back in for 5 minutes.  Take the duck out and brush on the rest of the sauce.  Cook for another 5 minutes. Now your duck is ready to cut and serve.

We roasted potatoes, pearl onions, and carrots to accompany our duck. Enjoy!