Roasted Duck with Berry Glaze



Duck is just right for entertaining, since it is a tad too rich for everyday eating. It also takes a bit of effort to prepare, since the meat gives off quite a bit of fat during cooking (save that, by all means, for use in roasting or frying potatoes). To render out this fat, the duck should be first seared in a pan, then the fat can be poured off before the duck is fully cooked through along with the seasonings and potatoes, as in this recipe. Basting it with a sweet-tangy-fruity sauce towards the end boosts the flavor even more.


  • 1 duck (large)
  • salt (to taste)
  • ground black pepper (to taste)
  • 2 oranges (juiced)
  • 2 garlic cloves (minced)
  • small potatoes (for roasting)
  • butter
  • poultry seasoning
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • berries (frozen red)


  1. Preheat oven to 375°F.
  2. Cover the bottom of a large pan with a thin layer of olive oil. Heat the pan, and brown the duck on both sides.
  3. When the duck is browned, drain the fat, and season the duck inside and out with salt, pepper, orange juice, and garlic.
  4. Add the potatoes to the pan.
  5. Season the duck with a little bit of butter and poultry seasoning.
  6. In a saucepan, make a syrup with the honey, a little butter, balsamic vinegar, the juice of 1 orange, and red berries to taste.
  7. Insert a meat thermometer in the duck, and place in the oven to bake.
  8. Baste the duck with the syrup several times while baking.
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