Spiced Orange Duck
The final glaze on this spiced duck helps the skin turn beautifully golden and crispy.
Makes about 6 servings
1 (5-pound) whole duck
1½ teaspoons kosher salt
½ teaspoon ground black pepper
2 navel oranges, quartered
5 cinnamon sticks
4 star anise pods
1 tablespoon cardamom pods, crushed
2 tablespoons firmly packed light brown sugar
1 tablespoon unsalted butter, melted
Preheat oven to 425°.
Prick skin of duck using a sharp knife; sprinkle with salt and pepper.
Place oranges, cinnamon sticks, star anise, and cardamom pods in an even layer in a large oval Dutch oven; place duck on top.
Bake until skin is light golden brown, about 40 minutes. Reduce oven temperature to 400°.
Bake until a meat thermometer inserted in thickest portion registers 170°, about 50 minutes more.
together brown sugar and
