Ingredients
For the Duck:
- 1 duck
- 1 orange (zested and juiced)
- ¼ cup honey
- 2 tbsp soy sauce + for basting
- 1 tbsp balsamic vinegar
- 1 tsp fresh grated ginger
- Salt and pepper to taste
- 1 tbsp olive oil
For the Rice Pilaf:
- 1 cup Riceland long-grain white rice
- 2 ½ cups chicken or vegetable broth
- 1 tbsp butter or olive oil
- ½ cup dried apricots, chopped
- ¼ cup toasted slivered almonds
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Preparation
- Combine the orange zest, orange juice, honey, soy sauce, balsamic vinegar, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until it thickens slightly (about 5-7 minutes). Set aside to cool.
- Preheat oven to 450 degrees. Place duck on a rack in a roasting pan with the wings up.
- Add water to come just below the rack. Sprinkle duck with pepper and brush with soy sauce.
- Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again.
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce again. Roast 10 minutes or until duck is a glorious brown all over and measures at least 155 degrees.
- Remove from the pan and brush generously with the orange glaze. Let rest 5 minutes before carving and serving.
- In a medium pot, bring the broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat, fluff the rice with a fork, and stir in the butter, dried apricots, toasted almonds, and parsley. Season with salt and pepper to taste.
- Slice the glazed duck and serve on a bed of rice pilaf, drizzling more orange glaze over the top if desired.