Chinese-Style Roast Duck


Baste the duck with the sauce mixture during the last few minutes of cooking for best results and finish the duck under the broiler for an easy way to crisp the skin.


  • 1

    1 Maple Leaf Farms Whole Duck (5 lbs.), defrosted

  • 2

    1/3 cup Orange Jam or Marmalade

  • 3

    2 Tbsp. Soy Sauce

  • 4

    2 Tbsp. Dry Sherry or Sake

  • 5

    1 Tbsp. Minced Fresh Ginger Root

  • 6

    Orange Slices for Garnish

  • 7

    Chives or Green Onions for Garnish


  • 1

    Remove giblets and orange sauce packet (if included) from duck; reserve for another use. Rinse duck; pat dry with paper towels. Prick skin with fork in several places being careful not to pierce meat to help the fat render. Place breast-side up on rack of broiler pan. Roast duck according to package directions.

  • 2

    In a small bowl, combine jam, soy sauce, sherry and ginger root. Set aside half of sauce to serve with duck.

  • 3

    Remove duck from oven; heat broiler to high. Carefully pour off drippings from bottom of boiler pan. Brush remaining sauce over duck. Broil 5 to 6 inches from heat source for 5 minutes or until golden brown and bubbly.

  • 4

    Heat reserved sauce until hot. Cut duck into quarters and transfer to serving plates; serve with sauce. Garnish with orange slices and chives, if desired.

Serving suggestion: Serve with Cucumber Salad on the side.