Duck in honey-orange glaze
6 servings
180 minutes
Duck in honey-orange glaze is a dish inspired by Russian culinary traditions that combines the rich flavor of the bird with the gentle sweetness of honey and the citrus freshness of orange. The honey glaze with a lemon note gives the duck a caramelized crust, while aromatic spices provide a deep, warm taste. Slow roasting makes the meat tender and juicy. Historically, duck with fruits was a popular dish on the festive tables of Russian nobility, highlighting sophistication and richness of flavor. This dish is perfect for formal dinners, especially in the autumn-winter period when one craves warming aromas and rich tastes. Duck can be served with roasted vegetables or light garnishes to emphasize its rich flavor.
1
Preheat the oven to 180 degrees.
2
In a small bowl, mix basil, ginger, and salt. Rub the duck inside and out. Place a quartered orange inside the duck.
- Chopped basil leaves: 1 teaspoon
- Grated ginger: 1 teaspoon
- Salt: 1 teaspoon
- Duck: 1.8 kg
- Oranges: 0.5 piece
3
Place the duck in the dish, breast side up, and pour water over it.
- Water: 2 glasss
4
In a saucepan, mix honey, butter, lemon juice, and orange concentrate. Bring to a boil, reduce heat, and cook until syrupy.
- Honey: 330 g
- Butter: 120 g
- Lemon juice: 1 teaspoon
- Concentrated orange juice: 0.5 glass
5
Brush the duck with syrup, save the remaining syrup for basting the bird while cooking.
- Honey: 330 g
- Butter: 120 g
- Lemon juice: 1 teaspoon
- Concentrated orange juice: 0.5 glass
6
Cover with a lid and place in the oven for 30 minutes.
7
Then flip the duck, reduce the temperature to 150 degrees, cover with a lid, and cook for another 2-2.5 hours until tender.
8
Don't forget to baste the duck with syrup while cooking. Some time before the cooking is done, open the lid and brown the bird.
- Honey: 330 g