Orange-Ginger Duck Recipe
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Duck is always a great special occasion main dish. The marinated duck in this recipe features an orange-ginger glaze that certainly won't disappoint. Serve it the next time you entertain.
Ingredients
- 6 boneless duck breast halves (with skin)*
- 1 tablespoon finely shredded orange peel
- 1 cup orange juice
- 1 cup dry white wine
- 6 tablespoons honey
- 4 tablespoons grated fresh ginger
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 3 cups hot cooked rice
- Trim excess fat from duck (do not remove the skin); score skin. Place duck in a self-sealing plastic bag set in bowl. For marinade, combine orange peel, orange juice, 1/2 cup of the wine, 4 tablespoons of the honey, and 3 tablespoons of the ginger. Pour over duck in bag; seal. Refrigerate 4 to 24 hours; turn bag occasionally.
- Remove duck from marinade; transfer marinade (about 1-3/4 cups) to a large saucepan. Add remaining wine. Bring to boiling; reduce heat. Boil gently, uncovered, 20 to 25 minutes or until reduced to 1-1/4 cups (watch carefully as mixture may foam over).
- Preheat oven to 425 degree F. In 12-inch skillet heat oil over medium-high heat; add duck. Cook about 10 minutes or until browned, turning once (watch for spattering). Transfer duck, skin side up, to a 13x9x2-inch baking pan. Roast for 15 minutes or until an instant-read thermometer registers 170 degrees F, covering loosely with foil if duck begins to spatter.
- Meanwhile, for glaze, add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to boiling; boil gently, uncovered, about 15 minutes or until reduced to 2/3 cup; stir frequently. Season to taste. Slice duck breasts and place on rice; spoon glaze over duck. Makes 6 servings.
- If you can't find duck breasts at your local market, go online at www.duckling.org.
- Calories 469, Total Fat 15 g, Saturated Fat 4 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 2 g, Cholesterol 154 mg, Sodium 402 mg, Carbohydrate 46 g, Total Sugar 22 g, Fiber 1 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 45%, Calcium 3%, Iron 28%.
- Percent Daily Values are based on a 2,000 calorie diet
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