Honey Glazed Duck with Blood Orange and Fennel Salad

Ingredients

• •1 whole duck (about 5 lbs)
• •2 tablespoons honey
• •1 tablespoon soy sauce
• •1 tablespoon fresh orange juice
• •2 blood oranges, peeled and sliced
• •1 fennel bulb, thinly sliced
• •2 cups mixed salad greens
• •1 tablespoon olive oil
• •1 teaspoon balsamic vinegar
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Prepare the duck by patting it dry with paper towels, then season the cavity and exterior generously with salt and black pepper.

2. 2

   In a small bowl, mix together the honey, soy sauce, and fresh orange juice to make the glaze. Set it aside.

3. 3

   Place the duck on a roasting rack in a roasting pan. Roast the duck in the preheated oven for 1 hour and 30 minutes, basting it with the honey glaze every 15-20 minutes during the last 45 minutes of cooking.

4. 4

   While the duck is roasting, prepare the salad. Combine the blood orange slices, fennel slices, and mixed salad greens in a large bowl.

5. 5

   In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and black pepper. Drizzle the dressing over the salad and gently toss to combine.

6. 6

   Once the duck is fully cooked with a golden, caramelized skin and the internal temperature of the thickest part of the thigh reaches 165°F (74°C), remove it from the oven. Let it rest for 10-15 minutes before carving.

7. 7

   Serve slices of the honey-glazed duck alongside the blood orange and fennel salad. Garnish the salad with fennel fronds if desired, and enjoy your elegant meal.