A delightful twist on the classic duck à l'orange, this recipe combines crispy roasted duck with a tangy orange glaze and a flavorful apple chutney.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy skin.
Pat the duck dry with paper towels and season it all over with chili powder, garlic powder, and salt.
Drying the duck helps achieve a crispy skin during roasting.
Score the skin of the duck lightly with a sharp knife to help render the fat.
Be careful not to cut into the meat, just the skin.
Puree the garlic, sage leaves, and olive oil in a blender and rub the mixture into the scored skin.
This mixture infuses the duck with aromatic flavors.
Chop the apple into chunks and stuff it inside the cavity of the duck.
The apple adds moisture and a subtle sweetness to the duck.
Place the duck on a roasting pan and roast in the preheated oven for 1.5 to 2 hours, depending on your preferred doneness.
Baste the duck occasionally with its own juices for extra flavor.
In a saucepan, combine the juice of the oranges, red wine, and honey. Simmer until reduced to a glaze consistency.
Stir frequently to prevent the glaze from burning.
Brush the orange glaze over the roasted duck and return it to the oven for an additional 10 minutes.
This step caramelizes the glaze for a beautiful finish.
Carve the duck and serve with the remaining orange glaze drizzled on top.
Garnish with fresh herbs for an elegant presentation.
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