Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
very easy
Prep Time
15 mins
Total Time
2 h


1 duck
patted dry
approx. 2 kg/4 lb
salt and cracked black pepper to taste
1/4 cup
frozen orange juice concentrate, thawed
60 mL
2 tbsp
red wine vinegar
30 mL
2 tbsp
30 mL
2 tbsp
brown sugar
30 mL
2 tsp
finely grated orange zest
10 mL
3/4 cup
orange juice
175 mL
3/4 cup
chicken stock
175 mL
1/4 cup
lemon juice
60 mL
1 tbsp
soy sauce
2 oz
1/4 cup/60 mL
2 tbsp
30 mL
orange slices and fresh parsley for garnish (optional)


Step 1
Preheat the oven to 220°C (425°F). Prick every inch or so (2.5 cm) of the duck skin with a fork or tip of a sharp knife (this helps fat to render and results in crisper skin). Tie the legs together; fold and tuck the wings under the body. Season with salt and pepper. Place breast-side up on a rack in a roasting pan. Fill the pan with hot water to just below the duck. Cover duck with foil. Roast 1 hr 30 min.
Step 2
Meanwhile, make the glaze by mixing the thawed orange juice concentrate and vinegar. After the duck has roasted 1 hr 30 min., reduce oven temperature to 160°C (325°F). Uncover duck and brush with about half the glaze. Roast 10 minutes more, then brush with remaining glaze. Roast additional 10 to 15 min., or until skin is crispy.
Step 3
Also, while duck is roasting, make the orange sauce. Melt the butter and brown sugar in a saucepan over medium heat. Slowly and carefully, watching for splatters, whisk in zest, orange juice, chicken stock, lemon juice, soy sauce and brandy. Bring to a simmer and reduce by one-third. Mix cornstarch with 3 tbsp (45 mL) cold water until smooth. Whisk into sauce; cook until thickened. Keep sauce warm.
Step 4
Rest duck 10 min. before carving. Garnish platter with orange slices and parsley, if desired. Serve orange sauce alongside.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 6 oz glazed duck, 1/2 cup (125 mL) sauce
49 g
Saturated Fat:
18 g
18 g
13 g
140 mg
30 g
670 mg