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very easy
Prep Time
15 mins
Total Time
2 h


1 duck
patted dry
approx. 2 kg/4 lb
salt and cracked black pepper to taste
1/4 cup
frozen orange juice concentrate, thawed
60 mL
2 tbsp
red wine vinegar
30 mL
2 tbsp
30 mL
2 tbsp
brown sugar
30 mL
2 tsp
finely grated orange zest
10 mL
3/4 cup
orange juice
175 mL
3/4 cup
chicken stock
175 mL
1/4 cup
lemon juice
60 mL
1 tbsp
soy sauce
2 oz
1/4 cup/60 mL
2 tbsp
30 mL
orange slices and fresh parsley for garnish (optional)


Step 1

Preheat the oven to 220°C (425°F). Prick every inch or so (2.5 cm) of the duck skin with a fork or tip of a sharp knife (this helps fat to render and results in crisper skin). Tie the legs together; fold and tuck the wings under the body. Season with salt and pepper. Place breast-side up on a rack in a roasting pan. Fill the pan with hot water to just below the duck. Cover duck with foil. Roast 1 hr 30 min.

Step 2

Meanwhile, make the glaze by mixing the thawed orange juice concentrate and vinegar. After the duck has roasted 1 hr 30 min., reduce oven temperature to 160°C (325°F). Uncover duck and brush with about half the glaze. Roast 10 minutes more, then brush with remaining glaze. Roast additional 10 to 15 min., or until skin is crispy.

Step 3

Also, while duck is roasting, make the orange sauce. Melt the butter and brown sugar in a saucepan over medium heat. Slowly and carefully, watching for splatters, whisk in zest, orange juice, chicken stock, lemon juice, soy sauce and brandy. Bring to a simmer and reduce by one-third. Mix cornstarch with 3 tbsp (45 mL) cold water until smooth. Whisk into sauce; cook until thickened. Keep sauce warm.

Step 4

Rest duck 10 min. before carving. Garnish platter with orange slices and parsley, if desired. Serve orange sauce alongside.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 6 oz glazed duck, 1/2 cup (125 mL) sauce
49 g
Saturated Fat:
18 g
18 g
13 g
140 mg
30 g
670 mg
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