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duck onion orange - zested fresh cranberries brandy-based orange liqueur honey white sugar soy sauce
Viewed: 108 - Published at: 3 years agoIngredients
- 1 teaspoon Chinese five-spice powder, or more to taste
- 1 (5 1/2 pound) whole duck
- 1 onion, chopped
- 1 orange - zested, peeled, and cubed
- 1 (12 ounce) bag fresh cranberries
- 1 ounce brandy-based orange liqueur (such as Grand Marnier(R))
- 1 tablespoon honey
- 1 tablespoon white sugar
- 1 teaspoon soy sauce
Method
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange.
- Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes.
- Place duck on a roasting rack inside a roasting pan; baste with the glaze.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
