Slow-Roasted Muscovy Duck


1 ea whole duck, with giblets

2 cup boiling water

2 ea oranges

1 ea small onion

2 Tbl honey

1/4 cup balsamic vinegar

1 Tbl soy sauce

1 Tbl butter

3 Tbl Maine(ly) Maple


  • 1

    Remove giblets and place in a small sauce pan. Add 1" ginger, half the seasoning, juice of 1 orange, honey, vinegar, soy, butter, and 1/2 cup water. Bring to a boil and reduce to simmer for about 30 minutes until syrupy. Set sauce aside. Place duck on a baking dish and pour boiling water over to shrink the skin and improve cooking.

  • 2

    Drain off water. Pat dry, then season with remaining Maine(ly) Maple. Cut orange in half and stuff into duck along with bay leaf, ginger, and onion. Roast duck at 375 degrees, for 1 hour and 30 minutes. Turn heat to 425 and roast an additional 30 minutes. Allow to rest 15 minutes before carving. Strain sauce and spoon over carved breast.

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