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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 Healthy Eating Doesn’t Have To Be Difficult.

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To sum up, it is not difficult to start to make healthy eating a part of your daily lifestyle.

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

The ingredients needed to cook Roast Duck with Salt and Pepper with Orange Glaze:

1. Provide 1 Fresh Whole Duck
2. Use 3 Oranges or 6 Satsumas
3. Get Sea Salt & Cracked Peppercorns

Instructions 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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