Earth Eats: Real Food, Green Living

Beyond Bok Bok: Crispy Orange-Glazed Duck

If you're getting tired of eating chicken, why not try duck?

white duck head (alive)

Photo: Dave Morris (Flickr)

It's good to try something new every now and then.

Out Of The Chicken Rut

When you cook as much as I do, it’s easy to fall into a rut! But you can only have so much chicken.

To break the monotony, my family has been eating more and more duck over the last several years. It’s a flavorful bird that, in my opinion, has really been underused by the home cook.

It can be daunting to branch out into new culinary territory, and a few of my friends comment that they avoid duck because they don’t know how to prepare it. Thanks to this post, though, this excuse will no longer be valid.

Where To Find It And What To Do With It

Another problem is most consumers don’t know where to get less common poultry items. I used to buy my ducks at a local Asian market, but now I go to Maple Leaf Farms, an Indiana-based producer. (You can read their detailed ‘Stewardship’ handbook here and decide for yourself what you think of the company.)

For this particular meal, I used two pre-roasted duck halves. The total preparation time was about 30 minutes, which was perfect on a school night after working all day.

My whole family loved it. That’s all I could ever hope for!

Crispy Orange-Glazed Chicken

Ingredients

  • 1 cup fresh orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons orange zest
  • 1 tablespoon sugar and cornstarch mix
  • 1/4 tablespoon salt
  • 2 teaspoons grated ginger
  • 1 orange, chopped into slices
  • hot sauce, to taste
  • 2 pre-roasted duck halves

Cooking Directions

  1. Preheat oven to 350 degrees, and bake duck halves breast-side-down in a pan for 5 minutes.
  2. Combine everything else in a sauce pan and simmer on low heat. Remove glaze from burner when thickened.
  3. Flip the duck halves and brush on the glaze. Bake for another 10-15 minutes.
  4. Serve with rice, steamed veggies and hot sauce.

Heather Tallman

Heather Tallman is a Bloomington native, freelance writer and mother to 2 busy boys. She is also a food writer for her local newspaper as well as the creator of Basilmomma, a cooking blog. She writes about her culinary hits and misses and all of the life that goes along with it. Her goal is to create fast, fresh and family-friendly meals that teach her children and others that creating meals from farm to table is not only attainable but easier than you think.

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