Glazed Orange Duck

  • Servings: 4
  • Rating:


  • 5-pound fresh or thawed duckling, cut up
  • 1/2 cup Kikkoman Teriyaki Baste & Glaze
  • 1/4 cup orange marmalade
  • 1 tablespoon dry sherry
  • 1/8 teaspoon ground red pepper (cayenne)


Trim off excess fat from duckling pieces. Rinse pieces; drain and pat dry. Score skin with diagonal slashes 1 inch apart. Place pieces, skin side up, on rack in shallow, foil-lined baking pan.

Bake in 350ºF. oven 45 minutes.

Meanwhile, combine teriyaki baste & glaze, marmalade, sherry and pepper; remove and reserve 1/4 cup glaze mixture.

Drain off pan drippings. Turn oven temperature to broil and raise oven rack 5 to 7 inches from heat.

Brush duckling pieces thoroughly with remaining glaze mixture. Broil, skin side down, 5 minutes.

Turn pieces over; brush again with glaze mixture. Broil 5 minutes longer, or until skin is crisp.

Blend reserved glaze mixture with 1/4 cup water in small saucepan; bring to boil.

Serve duckling pieces with warm sauce.