Blackwing Recipe

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

Cooking Time: 3 Hours Total

Difficulty: easy

Meal: dinner


  • 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

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.