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1 Pekin duck
1 orange, zested and cut into 6 wedges
1 tablespoon grated fresh ginger and 1 1-inch piece of ginger, thinly sliced
1 small onion, peeled and cut into 4 wedges
2 teaspoon salt
1 teaspoon black pepper
1 tablespoon Tanoreen spices*
1 cup orange juice
Orange Ginger Glaze
1 cup orange juice
1 tablespoon soy sauce
1 tablespoon Tangerine Balsamic Glaze but regular balsamic glaze or Balsamic Vinegar will also work
1 tablespoon grated fresh ginger
1 tablespoon dark muscovado sugar or brown sugarr

Pekin Duck with Orange Ginger Glaze

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Juicy, succulent, flavorful, crispy skin – all these adjectives are very helpful when describing  this amazing Pekin Duck! This bird is so grateful for the treatment it received, it rewards you with
one of the most memorable dinners ever!

* Tanoreen Spices. I bought them in Brooklyn’s Bay Ridge Middle Eastern restaurant, Tanoreen. It’s a blend of allspice, cinnamon, black pepper, nutmeg, cardamom, cumin, coriander, ginger and cloves. You can make your own mix using some or all of these spices. They go perfectly with orange and fresh ginger!



Wash bird under running water, pat dry with paper towels and cut off
excess fat; trim off excess skin around neck area. Prick or score duck
skin all over except legs. Try to go through skin and fat but not to
cut meat.


Mix together salt, pepper, spices, orange zest and ginger. Rub duck
with the mixture inside and outside. Place orange wedges, onion wedges
and ginger slices inside the duck cavity. Place duck into roasting pan
and refrigerate overnight, uncovered,


The next day, take duck from the refrigerator and bring it to room
temperature. Heat oven to 425°F . Add some water (about 1 quarter) to
the roasting pan and add 1 cup of orange juice. I also added wing tips
and a neck there. Place roasting pan with duck breast side up in the
heated oven for about 30 min.


Meanwhile, make the glaze. In a small saucepan, bring all glaze
ingredients to a simmer. Then reduce until you have a syrup-like
consistency, about 10 min. Remove from heat.


After 30 min of roasting, remove the duck from the oven, reduce
temperature to 375°F. Turn duck breast side down and roast for another
40 min. Then turn duck breast side up and roast another 40 min. Don't
forget to baste duck with the liquid from the bottom of your roasting
pan. If the bird is getting too dark, cover it loosely with aluminum
foil and continue roasting. Take your duck out the oven and brush it
with the glaze. Roast for another 10 min. Remove duck from the oven,
cover with aluminum foil and let rest for about 10-15 min. Carve,
serve and enjoy!


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