In the last few weeks I have been asked several times about duck.  How to prepare it, what are my favorite recipes and where do I get it.  My answers are simple.  I use recipes for duck just like I would chicken or any other bird.  I adjust as I see fit using what is seasonal and what sounds good. My favorite recipes for duck come from my Maple Leaf Farms cookbook I got a few years ago. Who better to teach me how to make Indiana duck than the largest supplier of duck in the country?  That is where I get mine.  Both online and in local retail stores that carry it.

I originally shared this recipe on my site and EarthEats.com a few years ago.  I still use it because it is exactly what I want to taste in my duck with orange sauce.  Sweet, tart and perfectly crispy skin.

I will be loading up on NEW MLF recipes this weekend when I join them at Chicago Gourmet held at Millennium Park in Chicago.  Chef Sara Moulton will be using their duck in several of her recipes and I can not wait to try them!

Crispy Orange Glazed Duck

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Ingredients

• 1 C fresh orange juice
• 1/2 C orange marmalade
• 2 TB low sodium soy sauce
• 2 TB orange zest
• 1 TB sugar mixed with 1 TB cornstarch
• 1/4 tsp salt
• 2 tsp grated ginger root (more if you are a fan of ginger…I am not)
• orange slices and chopped green onions for garnish
• **a few shakes of sweet chili sauce or hot sauce, optional

Instructions

1. Combine glaze contents in a small sauce pan and simmer, on low, until thickened.
2. Remove from heat and brush on duck halves or duck breasts, in the last 10 minutes of baking.
3. I used pre-roasted duck halves.
4. They require reheating in the oven for 15-20 minutes at 350 OR broil them.
5. When baking them I start with the breast side down (personal preference, you don’t have to ???? for 5 minutes then I flip them, glaze them and bake for another 10 to 15 minutes.
6. Remove from oven, brush on more glaze if you want to , and serve with a side of Rainbow Rice and steamed veggies.

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Simple yet more flavor than you ever thought you could get from a bird. The glaze makes a nice, slightly crispy skin on the duck. A great, quick weeknight meal!