Crisp Roast Duck with Orange Glaze
The secret to delicious roast duck without a thick layer of fat is a two-step process. Steam it first, then cut it into parts and roast it.
Keywords
- Duck
- Roasts
- Main Courses
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Cooking tools:
- Saucepan
- V-rack
- High-sided roasting pan
- Aluminum foil
- Pan cover
- Carving board
- Oven
- Roasting pan
- Serving platter
- Pastry brush
- Jelly roll pan
- Kitchen timer
- Chef's knife
- Measuring cup
- Citrus press
- Measuring spoon
- Kitchen scale
- Whisk
- Spoon
Ingredients
- 1 cup fresh squeezed orange juice (from 2-3 large oranges)
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 tablespoons honey
- 1 whole Pekin duck (about 4 1/2 pounds), neck and giblets discarded, prepared according to illustrations 1 and 2 below
- Salt
- ground black pepper
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