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A roasted turkey with oranges and sage on a plate with candles in the background.

Orange-Honey Glazed Duck

Recipe

INGREDIENTS:

Ingredients:

Orange-Honey Glazed Duck

Description: This recipe can be used for either Muscovy Duck, Pekin Duck, or Pheasant. When using Pheasant cut the measurements in half.

Servings: 8

Difficulty: Easy

Meal: Dinner

Ingredients:

  • 1 Whole Muscovy Duck, Pekin Duck, or Pheasant
  • 1 tsp chopped fresh basil leaves
  • 1 tsp chopped fresh ginger root
  • 1 tsp salt
  • 1/2 orange - quartered
  • 2 cups water
  • 1 cup honey
  • 1/2 cup organic sweet butter
  • 1 tsp lemon juice
  • 1/2 cu undiluted, thawed orange juice concentrate

๏ปฟ
Preparation: In a small bowl mix together the basil, ginger and salt. Distribute mixture onto the inside and outside of the duck/pheasant. Stuff with orange quarters and lay in roaster/dutch oven. Add water. In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
Cooking: Preheat oven to 350 degrees F. Bake/roast the duck/pheasant in preheated oven for 30 minutes. Remove from oven turn duck breast down, reduce heat to 300 degrees F and cover roaster for another 2 to 2 1/2 hours. Make sure you continually baste it. Turn duck breast up during the last few minutes of cooking to brown.
Serving: When the duck/pheasant is ready to serve take the extra basting sauce put it into a gravy dish to serve with your delicious meal.

A pile of shrimp on ice with lemon slices
A close up of cooked shrimp in a pan.
A white plate topped with shrimp and green sauce.
A close up of cooked shrimp on a black plate.
A close up of a plate of shrimp with lemon slices and green beans.
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Royal Red Shrimp are absolutely packed with a rich, natural flavor. They’ve been compared to lobster, bay scallops, or Blue Crab, and because they’re larger in size than other Alabama shrimp, they’re a true Alabama Gulf Seafood feast.

“Royal Reds are such a delicacy,” said Chris Blankenship, director of Alabama Marine Resources and program administrator of the Alabama Seafood Marketing Commission (ASMC). “The taste is second to none, which makes them a must-have when you find them on the menu or at a retailer. A plate of steamed Royal Reds does not last long when I find them on a menu!”