Orange glazed duck

If duck isn't on your holiday menu, it should be. Its rich meat and delicious crispy skin make it the perfect alternative to a roast turkey.

Roast Duck with Orange Glaze is a succulent and elegant dish featuring crispy-skinned duck coated in a tangy and sweet orange glaze. Perfect for special occasions or a luxurious family dinner, this recipe combines rich flavors with a visually stunning presentation.

Marinate a whole duck overnight in orange juice and honey for easy French duck a l'orange. D'Artagnan

A fruity, deliciously sweet, honey glazed duck breast recipe that is quick and simple to prepare.

Make the holidays special and add a touch of elegance to the dinner table with this Christmas roast duck with cranberry-orange glaze!

Your guests will love this duck breast with orange sauce (Duck a L'orange). Easy to make and ready in 15 minutes. Serve with some vegetables

For the most impressive holiday dinner, serve this deep-fried duck with a fig-orange glaze and watch your family swoon over every mouth-watering bite! Deep frying gives a whole duck crispy skin and makes that succulent meat even juicer and more flavorful. Whether you’re celebrating Thanksgiving, Christmas or another special occasion, this duck makes the perfect dinner centerpiece.

Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. While you’re making the duck and the sauce on the stovetop, roast some potatoes in the oven for an easy hands-off side.

Eva Koper on Instagram: "HONEY ORANGE CRISPY DUCK @eva.koper - full recipe below the perfect main for your Christmas! 😍 the honey orange glaze caramelizes in the oven which gives it a crispy bite! SAVE TO TRY ❤️ dEATS: 2 duck legs 1 duck breast 1 pinch salt Sauce 4 tbsp honey 8 ml red wine vinegar 4 sweet oranges 200 ml duck of beef stock 1 tbsp cornstarch 3 tbsp Grand Marnier (or other orange liqueur) Method: Use a needle or sharp knife point to pierce the skin of the duck legs all over…