Glazed Orange Duck with Herbs

Ingredients

• 1 duck (about 1.8–2 kg; ready to cook)
• Salt
• freshly ground pepper
• 1 bundle thyme
• 1 sprig rosemary
• wooden skewers
• 2 onions
• 1 glass (400 ml) duck stock
• juice (from 2 oranges)
• 2 tbsp orange marmalade
• 2 tsp Honey
• 1 tbsp balsamic vinegar
• herbs for garnish
• oranges for garnish

Instructions

1. 1.

   Rinse the duck and pat dry. Rub inside and out with salt and pepper. Rinse thyme and rosemary and stuff the duck with them. Secure with wooden skewers. Place the duck breast-side up in a glass baking dish. Peel, quarter onions and add to the dish.

2. 2.

   Bake in a preheated oven at 200°C (gas: level 3‑4, fan: 180°C) for 1½ hours. After about 30 minutes of cooking, gradually baste the duck with stock and orange juice. Throughout the total baking time spoon stock over the duck.

3. 3.

   Stir marmalade and honey together. In the last 10 minutes raise oven heat to 225°C (gas: level 4‑5, fan: 200°C) and brush the duck with the marmalade mixture. Season the sauce with vinegar, salt, and pepper. Serve the duck garnished with herbs and orange slices.