Christmas 2015-Spiced Duck With Orange Sauce And Duck Fat Roasted Potatoes


MERRY CHRISTMAS EVERYONE! I wanted to express how excited I am that the year is almost over! lol But it seemed like Christmas came faster than I would have liked it to. I felt so unprepared, and  underwhelmed. But, I must say…. an XMAS miracle came my way and ushered me into the Christmas spirit. The miracle came in the form of a duck! lol

Ok so heres the story…. I went to Sprouts, just trying to re up on my produce and I saw a duck, there was only one duck sitting in the produce section and I quickly grabbed it. I told my husband we need this duck! This duck will save Christmas!! lol So when i got this duck I really had no idea what to do with it, it was honestly the first time I had ever attempted to cook Duck, so of course you know I had to document it.

So from doing a little research, I learned duck pairs really well with sweet glazes, sauces, marmalade’s, etc. So this is how this recipe came to life. I hope you guys go to the store, pick up a duck and try this recipe.




Christmas Dinner 2015

Duck Dinner

Happy Holidays

  • Prep Time: 40 minutes plus marinating time
  • Cook Time: 1 hour, 30 minutes.
  • 300 degrees. Cook Duck Breast side up for 30 minutes. Then drain excess fat, and flip breast side down and cook for another 30 minutes. Then the last 30 minutes of cooking time, drain and flip once again.

Spices and duck

orange zest from 1 whole orange
2 tablespoons fennel seeds
2 tablespoons sweet paprika
1 teaspoon crushed red pepper
1/4 teaspoon broken pieces from a whole cinnamon stick
1/4 teaspoon sweet smoked paprika
1 whole duck or you can use duck breast ** Score your Duck before adding seasonings in order to make the skin crispy during the cooking process. I scored my duck in diagonal slices.




For the spices:

In a small saute pan, toast the dried orange zest, fennel seeds, sweet paprika, crushed red pepper, cinnamon and smoked paprika over low heat, shaking the pan occasionally, until fragrant, 2 to 3 minutes. Let cool briefly, then grind finely in a spice grinder.

Rub spices on your Duck and marinate in the fridge atleast 4 hours.


1 orange
extra virgin olive oil
1/2 cup thinly sliced shallots
kosher salt
pinch of crushed red pepper
2 cups chicken stock
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, smashed

Directions for the sauce:
1. Using a vegetable peeler, zest the orange in wide strips, then juice the orange; reserve the zest and the juice. Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add the shallots, season lightly with kosher salt and cook, stirring occasionally, until tender, sweet and browned, about 10 minutes.
2. Add the crushed red pepper and the orange juice and cook until the juice is reduced by half. Add the chicken broth and simmer for 10 minutes.
3. Stir in the rosemary, thyme, garlic and orange zest. Remove from the heat and allow to steep for 10 minutes.
4. Strain the sauce into a small saucepan, bring to a simmer over medium-high heat and cook until reduced to a nice saucy consistency. Whisk in 1 tablespoon olive oil and season to taste with kosher salt. (The sauce can be made 2 days ahead; store covered and refrigerated).

For Preparation:
1. Heat oven to 300°F. Season the duck breasts all over with kosher salt.
2. Add duck to a roasting pan and cook uncovered for 1 and ½ hour. Draining excess fat. Save all of the fat that you have drained from the duck and save it because we will use that fat for the duck fat roasted potatoes.
3. As I said in the beginning, Duck requires flipping, draining, and repeat! So every 30 minutes flip your duck, drain the fat and repeat!
4. Once your duck skin is nice and crispy and dark brown, your duck is finished. You can serve your sauce by pouring it over the duck, or have it on the side.


Now let’s bring this meal together!




• 1-2 cups of Duck Fat
• 2 lbs. Russet Potatoes, cut into 2-inch chunks
• 2 Tbsp. Salt
• Salt and Pepper, to taste
• 2 gloves of garlic chopped
• 1 Cipollini onion chopped.
• 1 Tbsp. Fresh Rosemary, rough chopped
• 1/4 cup Shredded Parmesan Cheese
Boil Potatoes for 15 minutes or until soft, but not mushy!
Drain and toss boiled potatoes in duck fat.
Add chopped garlic, onion, rosemary, salt and pepper.
Add to a baking dish and bake on 350 for 20 minutes. Remove potatoes then added parmesan cheese and toss them around to evenly coat the potatoes. Cook for another 10 minutes or until cheese is melted completely and potatoes are soft.



Here is a look at the entire spread.


Christmas 2015


Happy Holidays


Assortment Carrots


Christmas Dinner 2015


Happy Holidays!

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