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Orange-Bourbon Molasses Glazed Roasted Duck

Orange-Bourbon Molasses Glazed Roasted Duck

ORANGE-BOURBON-MOLASSES GLAZED ROASTED DUCK
2 (6-8 lb.) whole ducks
Kitchen twine
Kosher salt, black pepper
1 c. orange marmalade
¼ c. bourbon
3 T. molasses
1 T. fresh lemon juice
½ t. ground fresh ginger
1 t. dried crushed red pepper flakes

  1. Remove giblets from ducks (reserve for another use.)
  2. Rinse ducks, pat dry with paper towels. Remove excess fat and skin. Tie legs together with twine, chill, uncovered for 24 hours.
  3. Preheat oven 450.
  4. Let ducks stand at room temp for 20 minutes. Pat dry again.
  5. Prick legs, thighs and breasts with fork.
  6. Rub ducks with salt and pepper, inside and outside.
  7. Place breast side up on wire rack in foil-lined jelly-roll pan.
  8. Bake 45 minutes.
  9. Stir together marmalade, bourbon, molasses, lemon juice, ginger and red pepper flakes in a saucepan.
  10. Bring to boil over high heat.
  11. Reduce heat to medium, cook stirring often until reduced to 1 c., about 12-15 minutes.
  12. Remove ducks from oven, carefully spoon fat from pan.
  13. Brush ducks with glaze. Reduce oven to 350 and bake 20-25 minutes or until meat thermometer inserted in thickest part registers 180. Let stand 15 minutes before serving.
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