Recipes > Dinner

Glazed Duck

Prep Time

30 minutes

Cook Time

120 minutes


2-4 people

This is a great recipe for a main course dish. The oranges and lemon add a slight zest, and the caramelized sugar adds a delicious glaze. Best served garnished with oranges and parsley.

Glazed Duck

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  • 1 Whole Duck

  • 3 Tablespoons Tony’s Original Creole Seasoning

  • 1/4 Cup Margarine

  • 1 Cup Vermouth

  • 2 Tablespoons Sugar

  • 2 Teaspoons Corn Starch

  • 2 Cups Vinegar

  • 1 Cup Chicken Broth

  • 3 Whole Oranges

  • 1 Whole Lemon

  • Clear


  1. Season duck with Tony’s Original Creole Seasoning.
  2. In a Dutch oven, brown in melted margarine.
  3. Roast at 400°F for 20 minutes; reduce heat at 350°F and continue roasting for 1 hour.
  4. Baste frequently with Vermouth.
  5. Melt sugar in a small saucepan; add vinegar and caramelize.
  6. Place dutch oven on stove top.
  7. Remove duck from pot and set aside; drain fat; add chicken broth to the pan drippings.
  8. Add the juice of the oranges, a little orange zest and the juice of a lemon.
  9. Blend in corn starch and the caramelized sugar.
  10. Cook for 10 minutes.
  11. Return duck to pot and spoon sauce over duck slowly.
  12. Heat a little longer while continuing to baste with sauce until duck is glazed.
  13. Transfer duck to serving platter and garnish with orange slices and curly parsley.

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