Honey Glazed Duck With Port Sauce

Prep Time:
30 minutes
Cook Time:
2 1/2 hours
6-8 servings

Cooking Connection


24 to 5 poundducklings, thawed,

1medium onion, cut into wedges,

1orange, unpeeled, cut into wedges,

*soy sauce,

*salt and black pepper, to taste,

1/4cupsoy sauce,


1orange sauce packet from duckling,

1/3c.juice of an orange ,

1/4cupruby port,

3tablespoonssoy sauce,

*pan drippings from ducks,


1Thaw ducks completely in refrigerator (2 to 3 days).

2Heat oven to 350 degrees. Spray a large roasting pan and rack with non-stick spray.

3Remove neck and giblets. Refrigerate sauce packet until ready to prepare sauce. Trim and discard excess skin and fat. Rinse ducklings under running water; pat dry. Pierce duck in several places with a fork. Brush soy sauce over all surfaces of ducklings; sprinkle generously with salt. Place on roasting rack, breast side up. Stuff onion and orange wedges into cavaties.

4Whisk 1/4 cup of soy sauce and honey together in a medium bowl for the glaze.

5Roast duck for 2 to 2 1/2 hours Every thirty minutes, remove from oven, brush with glaze and pierce with a fork, so fat will drain. Remove from oven when internal temperature reaches 185 degrees in the thickest part of the thigh.

6Combine orange juice, sauce packet mix, port, and soy sauce in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes.

7Remove ducklings to a clean cutting surface and cover loosely with foil.

8Carefully pour drippings from pan into a gravy separator. When fat rises to top, pour juices only into orange sauce. Season to taste with salt and pepper. Carve ducklings and serve with sauce.

Nutritional Information

No Nutritional Information Available

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