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  • Writer's pictureTommy Centola

Cane Syrup-Glazed Roasted Duck

If duck is on a restaurant menu, you can guarantee I will order it. I don't cook duck at home much, since my wife doesn't care for it. That doesn't stop me from finding new ways to look it.

1/2 cup fresh orange juice

1/4 cup firmly packed dark brown sugar

5 tablespoons butter, divided

3 tablespoons cane syrup

2 tablespoons orange blossom honey

1 teaspoon kosher salt, divided

1/2 cup diced red onion

2 tablespoons orange zest

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh tarragon

1/2 teaspoon smoked chipotle

1/8 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1 (4-5 pound) Duck

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

2 sprigs fresh tarragon

2 sprigs fresh basil

2 sprigs fresh sage

Preheat oven to 375℉. Place a roasting rack in a roasting pan.

In a medium saucepan, bring orange juice, brown sugar, 4 tablespoons butter, cane syrup, honey, and 1/2 teaspoon salt to a boil over medium-high het. Reduce heat, and simmer until thickened, about 20 minutes.

In a small sauté pan, heat onion, orange zest, chopped herbs, chipotle, paprika, cayenne, and remaining 1 tablespoon butter over medium heat. Cook until fragrant, about 3 minutes; stir into glaze. Reserve half of the glaze for basting.

Rinse duck, and pat dry with paper towels. Place duck, breast side up, on prepared rack. In a small bowl, whisk together oil, pepper, and remaining 1/2 teaspoon salt. Brush duck with oil mixture. Stuff dick with herb sprigs.

Bake for 20 minutes. Brush duck with some of the basting glaze, and bake until a met thermometer inserted in thickest portion of breast registers 165℉, about 40 minutes more, brushing duck with remaining basting glaze halfway through. Remove from oven. Rewarm glaze in saucepan. Serve with duck.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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