Orange Ginger Crispy Duck Recipe
Ingredients
- 2 Culver Roasted Duck Halves Add to Cart »
- 1 ¼ c Fresh Squeezed Tangerine juice (or regular Orange juice)
- 1 Tbsp Low sodium Soy Sauce
- ½ Tbsp Honey
- 1 Clove Garlic, minced
- ½ Tbsp minced fresh Ginger
- ½ Tbsp 5-Spice powder
Directions
- Whisk juice, soy sauce, honey, garlic, ginger, 5-Spice and salt to create marinade. Pour into a gallon zip-lock bag and add 2 Roasted Duck halves. Marinate for 8 hrs minimum, preferably over-night.
- Place marinade in a sauce pan, bring to a soft boil and reduce by half.
- Pre-heat oven to 400 degrees and place duck halves skin side up in a roasting pan in the middle of the oven. Roast for 20 minutes.
- Remove halves from oven and baste with reduced marinade and place back in the oven for another 5 to 10 minutes, keeping an eye not to burn the skin.
- Finish under high broil to crisp the skin. Watching closely, remove duck when skin begins to blister.
- Allow halves to rest 5 minutes before serving.
