Orange Ginger Duckling

This Orange Ginger Duckling is a show-stopping main course that balances rich, savory duck with bright, zesty citrus notes. The dish begins with roasting a whole duckling until the skin is golden and crisp, then shredding the meat for a quick, flavorful stir-fry. Fresh vegetables like snow peas, celery, and red peppers provide crunch and color, while the sauce—made with soy sauce, sherry, malt vinegar, and fresh ginger—creates a complex, aromatic profile. The sweetness of the orange juice cuts through the richness of the duck, resulting in a perfectly balanced bite. Ideal for special family dinners or entertaining, this recipe transforms simple ingredients into an elegant meal. Serve over steamed rice to soak up the delicious sauce. It’s a comforting yet sophisticated dish that highlights traditional Chinese flavor profiles with modern ease.

Cooking Method: Baking, Boiling, Roasting, Stewing, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1275.5

Dietary: Vegan

Description

This Orange Ginger Duckling is a show-stopping main course that balances rich, savory duck with bright, zesty citrus notes. The dish begins with roasting a whole duckling until the skin is golden and crisp, then shredding the meat for a quick, flavorful stir-fry. Fresh vegetables like snow peas, celery, and red peppers provide crunch and color, while the sauce—made with soy sauce, sherry, malt vinegar, and fresh ginger—creates a complex, aromatic profile. The sweetness of the orange juice cuts through the richness of the duck, resulting in a perfectly balanced bite. Ideal for special family dinners or entertaining, this recipe transforms simple ingredients into an elegant meal. Serve over steamed rice to soak up the delicious sauce. It’s a comforting yet sophisticated dish that highlights traditional Chinese flavor profiles with modern ease.

Ingredients

Oven-ready duckling (4 lb)
Corn oil
Chinese pea pods, ends removed
Celery, sliced diagonally
Sliced diagonally
Seeded and cut in small diamonds
Piece ginger root, peeled and chopped
Granulated sugar
Soy sauce
Dry sherry
Malt vinegar
Tomato paste
Cornstarch
Orange juice

Directions

1
Preheat oven to 350°F (175°C).
2
Prick the duckling skin all over with a fork to allow fat to render, then place it in a roasting pan.
3
Roast the duckling for 1 hour 45 minutes until golden brown and fully cooked. Let it cool slightly.
4
Strip the flesh and skin from the carcass and cut into thin strips.
5
Heat 2 tablespoons of corn oil in a large skillet or wok over medium-high heat.
6
Add the Chinese pea pods and celery; stir-fry for 2 minutes.
7
Add the green onions, red pepper, and chopped ginger; stir-fry for another 2 minutes.
8
Remove the vegetables from the skillet and set aside to keep warm.
9
Heat the remaining 1 tablespoon of oil in the same skillet.
10
Add the duckling strips; stir-fry for 2 minutes until heated through.
11
Remove the duckling from the skillet and set aside.
12
In a small bowl, mix the sugar, soy sauce, dry sherry, malt vinegar, and tomato paste until smooth.
13
In another small bowl, blend the cornstarch with a little of the orange juice to form a smooth paste, then stir in the remaining orange juice.
14
Pour the orange juice mixture into the soy sauce mixture and stir to combine.
15
Pour the sauce into the hot skillet; bring to a boil, stirring constantly until thickened.
16
Reduce heat and simmer for 2 minutes.
17
Return the vegetables and duckling to the skillet; toss gently to coat everything in the sauce and heat through.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1275.5kcal

% Daily Value *
Total Fat 111.2g172%
Saturated Fat 21.5g108%
Cholesterol 0.0mg0%
Sodium 800.0mg34%
Total Carbohydrate 40.0g14%
Dietary Fiber 12.0g48%
Sugars 18.0g
Protein 50.0g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/orange-ginger-duckling/