Orange Ginger Crispy Duck

Orange Ginger Crispy Duck Recipe


  • 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


  • 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.

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