Orangecello Glazed Duck

Orangecello Glazed Duck
4 - 6 servings
  • 1 cup Orangecello
  • ½ cup rice wine vinegar
  • ¼ cup soy sauce
  • 2 tablespoons Asian garlic chili sauce
  • 3 stalks fresh lemongrass
  • 2 tablespoons minced ginger
  • ¼ cup maple syrup
  • 1 tablespoon ground ginger
  • 5 lbs. whole Muscovy duck (or other poultry)
  1. Combine all ingredients (except duck) in a medium saucepan. Bring to a boil (note: liquid needs to flame off alcohol) and simmer until the liquid is reduced by half. Strain and cool. Remove innards from duck, was and pat dry. Lightly salt and pepper entire duck. Place duck in large baking dish and brush on glaze. Bake at 500 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until internal temperature reaches 150 degrees. Remove from oven and let rest for 10-15 minutes. Serve with vegetables of choice; potatoes, carrots, mushrooms and turnips.



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