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Roast Duck with Salt and Pepper with Orange Glaze
Roast Duck with Salt and Pepper with Orange Glaze

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Eating almonds is a fantastic alternative as long as you don’t have a nut allergy. Almonds provide a multitude of health benefits and are an excellent choice when you need a shot of energy. Almonds can be a natural source of B vitamins together with other vitamins and minerals. Almonds, like turkey, come with the enzyme tryptophan that may often allow you to be sleepy. However, you won’t need a nap after eating almonds. These nuts loosen up the muscles and offer a general sense of relaxation. From time to time eating almonds can also be a mood booster!

A large selection of instant health snacks is easily accessible. Determining to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to roast duck with salt and pepper with orange glaze recipe. You can cook roast duck with salt and pepper with orange glaze using 3 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Roast Duck with Salt and Pepper with Orange Glaze:
  1. Take 1 Fresh Whole Duck
  2. Prepare 3 Oranges or 6 Satsumas
  3. You need Sea Salt & Cracked Peppercorns
Steps to make Roast Duck with Salt and Pepper with Orange Glaze:
  1. Preheat your oven to 180 degrees (gas 5-6)
  2. Wash your duck under cold water then using a sharp knife, cut feathered diagonally down each breast.
  3. Slice your Oranges and use half for a trivet in the bottom of a deep baking tray. Then pop your duck onto the Trivet.
  4. Rub one of the Orange slices over the top of the Duck to wet it, I have also brushed Marmalade on this dish, then sprinkle salt and pepper over the skin, finishing by laying the remaining slices on top. Any left over or the Orange ends, pop inside the body.
  5. Cover with foil and pop the tray in the oven. After half an hour turn the oven down to 150, gas mark 4/5
  6. After the first hour, turn the duck upside down, recover and cook for a further hour
  7. After hour 2, turn the duck back around the right way, glaze with the juice, recover and for for one more hour.
  8. At the end of 3 hours remove from the oven, remove the foil and glaze your now golden Duck with the juices, leave the foil off, turn the oven up to 180 degrees and put the duck in for 30 minutes to crisp the skin.
  9. Remove your duck from the oven, lift it out the tray and allow to stand on a plate before use. Enjoy ✌️

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