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Roast Duck with Salt and Pepper with Orange Glaze
Roast Duck with Salt and Pepper with Orange Glaze

Before you jump to Roast Duck with Salt and Pepper with Orange Glaze recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Be sensible when you do your grocery shopping. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a minute: you don’t want to go to a chaotic grocery store or sit in a long line at the drive thru at the end of your day. You want to go home and make a little something from your kitchen. Fill your cabinets with nutritious foods. This way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all sorts of things that you can do to get healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every single day, can do plenty to help you get healthy and lose pounds. Being smart when you choose your food and actions is where it begins. Wanting to get in as much exercise as possible is another. Remember: being healthy and balanced isn’t just about losing weight. You need to help to make your body as strong it can be.

We hope you got insight from reading it, now let’s go back to roast duck with salt and pepper with orange glaze recipe. You can cook roast duck with salt and pepper with orange glaze using 3 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Roast Duck with Salt and Pepper with Orange Glaze:
  1. You need 1 Fresh Whole Duck
  2. Prepare 3 Oranges or 6 Satsumas
  3. You need Sea Salt & Cracked Peppercorns
Steps to make Roast Duck with Salt and Pepper with Orange Glaze:
  1. Preheat your oven to 180 degrees (gas 5-6)
  2. Wash your duck under cold water then using a sharp knife, cut feathered diagonally down each breast.
  3. Slice your Oranges and use half for a trivet in the bottom of a deep baking tray. Then pop your duck onto the Trivet.
  4. Rub one of the Orange slices over the top of the Duck to wet it, I have also brushed Marmalade on this dish, then sprinkle salt and pepper over the skin, finishing by laying the remaining slices on top. Any left over or the Orange ends, pop inside the body.
  5. Cover with foil and pop the tray in the oven. After half an hour turn the oven down to 150, gas mark 4/5
  6. After the first hour, turn the duck upside down, recover and cook for a further hour
  7. After hour 2, turn the duck back around the right way, glaze with the juice, recover and for for one more hour.
  8. At the end of 3 hours remove from the oven, remove the foil and glaze your now golden Duck with the juices, leave the foil off, turn the oven up to 180 degrees and put the duck in for 30 minutes to crisp the skin.
  9. Remove your duck from the oven, lift it out the tray and allow to stand on a plate before use. Enjoy ✌️

Prick the skin again, then pour the orange juice and honey mixture over the duck. Roast Duck with Salt and Pepper with Orange Glaze. Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan.

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