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Roast Duck with Salt and Pepper with Orange Glaze
Roast Duck with Salt and Pepper with Orange Glaze

Before you jump to Roast Duck with Salt and Pepper with Orange Glaze recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.

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You may possibly prefer cooking food with your oven, but using a microwave instead will cost you much less money. As soon as you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances will certainly boil water or even steam vegetables faster than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, but that is definitely not true. A dishwasher is specifically economical when it’s full before a cycle is started. Don’t dry the dishes by using heat, utilize the cool dry or air dry functions to increase the money you save.

The kitchen on its own gives you many small ways by which energy and money can be saved. Natural living is something we can all do, without difficulty. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to roast duck with salt and pepper with orange glaze recipe. You can cook roast duck with salt and pepper with orange glaze using 3 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Roast Duck with Salt and Pepper with Orange Glaze:
  1. Take 1 Fresh Whole Duck
  2. Use 3 Oranges or 6 Satsumas
  3. Provide Sea Salt & Cracked Peppercorns
Instructions to make Roast Duck with Salt and Pepper with Orange Glaze:
  1. Preheat your oven to 180 degrees (gas 5-6)
  2. Wash your duck under cold water then using a sharp knife, cut feathered diagonally down each breast.
  3. Slice your Oranges and use half for a trivet in the bottom of a deep baking tray. Then pop your duck onto the Trivet.
  4. Rub one of the Orange slices over the top of the Duck to wet it, I have also brushed Marmalade on this dish, then sprinkle salt and pepper over the skin, finishing by laying the remaining slices on top. Any left over or the Orange ends, pop inside the body.
  5. Cover with foil and pop the tray in the oven. After half an hour turn the oven down to 150, gas mark 4/5
  6. After the first hour, turn the duck upside down, recover and cook for a further hour
  7. After hour 2, turn the duck back around the right way, glaze with the juice, recover and for for one more hour.
  8. At the end of 3 hours remove from the oven, remove the foil and glaze your now golden Duck with the juices, leave the foil off, turn the oven up to 180 degrees and put the duck in for 30 minutes to crisp the skin.
  9. Remove your duck from the oven, lift it out the tray and allow to stand on a plate before use. Enjoy ✌️

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