Honey Duck

Honey Duck


"Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe!"

Ingredients 3 h 20 m {{adjustedServings}} servings 382 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
  3. 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.
  4. Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.
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Reviews 49

  1. 62 Ratings

Kas E.

While very good, this recipe needed a bit of revisement to bring the taste factor up a bit. Also, as many other reviewers have noted, if you cook a bord this size and weight for the suggested amount of time, it comes out dry...even at low temperatures (300 F). Using my method, I cooked my 6lb. duck and it was done within 2hours and 20minutes, far below the time limit set for this recipe for a smaller duck. Since it only takes about 20 minutes per pund for a duck to cook at 375 uncovered, and an extra 5 minutes with it covered at 300F, I used a combination of both to achieve a tender and still crispy duck. First,I set the oven to 375F. Since I was doing a 6lb. duck, I had to adjust all of the ingredients by and additional half. for the rub portion, I also found it was necessary to add some additional spice/herbs since I know that ginger and basil alone aren't enough for my pallete. I added about 2 tablespoon's worth of a combination of equal parts rosemary, sage (ground), marjoram, thyme and oregano. If you don't have a mortar&pestil, you get a simmilar blend that works the same way from the Spice Hunter brand of seasonings; it's called "Poultry Seasoning".


I made this for my Christmas Eve dinner party. The only "problem" with it was it was SO tender I could not turn it breast up in the last few minutes of cooking. I served it with a raspberry sauce. Everyone loved it!!!! It was the best duck I ever ate.


Outstanding recipe! I varied the recipe a bit by adding some ground rosemary and ground ginger inside and out, which always works nicely with oranges. I added water with a bit of orange concentrate on the bottom of the pan to use for basting, the rest of the concentrate I brushed over the duck, then lightly dusted a touch more seasoning on. My husband, 2 year old son and myself devoured the whole thing in one sitting, and if a picky toddler will eat this, then it deserves 10 stars! :) Thank you for sharing the recipe!