Name: Roasted Whole Duck with Orange Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Duck meat; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.25 cup Orange juice; 0.5 tsp Orange zest; 1 tsp Raw honey; 0.5 tsp Fresh ginger; 2 cups Baby bok choy; 1 tsp Coconut aminos

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Whole Duck with Orange Glaze

Succulent duck slow-roasted to perfection and finished with a bright citrus glaze, served with crisp bok choy for a vibrant and balanced plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.7g

Fat

14.2g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Duck meat

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.25 cup Orange juice

0.5 tsp Orange zest

1 tsp Raw honey

0.5 tsp Fresh ginger

2 cups Baby bok choy

1 tsp Coconut aminos

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 350°F.
2
Score the skin of the whole duck in a diamond pattern and season with sea salt, black pepper, and garlic powder.
3
Place the duck on a rack in a roasting pan and roast for 2 hours until the meat is tender and the internal temperature reaches 165°F.
4
In a small saucepan, whisk together orange juice, orange zest, honey, ginger, and coconut aminos.
5
Simmer the mixture over medium heat for 8 minutes until it reduces and thickens into a glossy glaze.
6
Brush the glaze over the duck during the final 15 minutes of roasting time.
7
Steam the baby bok choy for 3-5 minutes until the leaves are tender and the stems remain slightly crunchy.
8
Carve the duck and serve the meat alongside the steamed bok choy and a drizzle of the remaining citrus glaze.