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Adjust Servings:
Duck – 1
Apples – 4 Sour
Orange Juice – 4 oz (115 g) Freshly squeezed
Soy Sauce – 3 ½ oz (100 g)
Ginger – 1 oz (30 g) Grated
Honey – 3 tbsp
Orange Zest – 1 tbsp
Garlic Powder – 2 tsp
Ground Black Pepper – ½ tsp
Cinnamon – ¼ tsp
Oranges – for decoration
the sauce
Orange Juice – 6 oz (170 g) Freshly squeezed
Oranges – 1 Flesh
Cornstarch – 2 tsp
Honey – 2 tbsp
Lemon Juice – 1 tbsp
Water – 3 ⅓ tbsp (50 ml)
Cinnamon – 1 pinch

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Delicious Marinated Duck

Delicious Marinated Duck

  • 27h 00 min
  • Serves 8
  • Medium


  • duck

  • the sauce



Not everyone will risk to cook a whole duck on Christmas eve. Many are afraid that the meat will turn tough, and a whole pile of ruined ingredients will go to the trash can. But when it comes to our marinated duck recipe, even a novice cook can make tough meat tender and fragrant!

Today we are going to show you how to cook soft and juicy duck. The right marinade and the right sauce will save the day and make a great Christmas treat.

© Depositphotos



Gut the duck, rinse thoroughly, clean it of feathers, and be sure to remove the oil glands located on the tail, they taste really bad.


In a separate bowl, combine the soy sauce, orange juice, ginger, orange zest, and 2 tbsp honey. Stir the marinade until the honey dissolves.


Pour the marinade on the duck, cover the container with plastic wrap and refrigerate for 24 hours. Keep in mind that from time to time you need to flip the poultry in the dish so that the meat is marinated evenly.


Core 1 apple, cut into slices, and place on a baking sheet lined with foil. Mix the grated garlic with ground black pepper and rub the poultry thoroughly with the mixture, taking it out of the marinade.


Cut the rest of the apples into 4 parts, sprinkle with cinnamon, add 1 tbsp honey and mix thoroughly. Place the apples inside the duck, seal with a bamboo skewer or toothpicks, cover with foil. Bake in an oven preheated to 350 °F (180 °C) for 1 ½ hours.


Take the duck out of the oven, remove the foil, and carefully collect the juice and fat from the poultry into a separate bowl (10–12 tbsp is enough). Wrap the duck again in foil and place in the oven for another 30 minutes.


While the poultry is being baked, prepare the sauce: pour the duck fat into a saucepan, add the orange and lemon juice, cinnamon, honey, mix well and bring the mixture to a boil. Mix the starch with water and add to the sauce. While stirring, bring the liquid to a boil. If the sauce is too thin, add a little more starch diluted with water.


Add orange flesh to boiling sauce, bring to a boil again and remove from heat. The sauce should turn out sweet and sour, add some honey or lemon juice if needed.


Get the duck out of the oven, remove the foil, pour the fat and juice mixture on the duck. Wrap the wings, legs, and tail with foil so that they do not burn. Bake for another 20 minutes until golden brown.


Check the readiness of the duck with a toothpick: if there's a light juice, the dish is ready. Cover the duck with foil and let it rest for 15 minutes.


Put it on a platter, garnish with oranges and serve as soon as possible with the sauce. Bon Appetit!

Even a novice cook can make a juicy duck. With this recipe, the poultry turns out tender and amazingly fragrant. Be sure to try!


Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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