Baked Sweet & Sour Duck

For a deeper flavor, marinate the ducks in the sauce mixture for a few hours or overnight before baking.

Add a splash of soy sauce or ginger to the sauce for an Asian-inspired twist.

Save any unused sauce to serve on the side for dipping or drizzling over the cooked duck. Do not reuse any sauce that has come in contact with raw duck (this includes any utensils such as a spoon or basting brush).

Add orange zest or fresh herbs like thyme or rosemary to the sauce for extra fragrance and flavor.

If the ducks give off a lot of fat while baking, you may want to carefully drain some from the baking dish so as not to cause splattering in the oven.

What other types of poultry can be used instead of wild ducks?

Chicken, turkey, or Cornish game hens can be used as alternatives to wild ducks. Adjust the cooking time as needed

Why is the duck stuffed with sliced fruit?

The sliced fruit helps to infuse the duck with additional flavors and moisture during the cooking process.

Can I use other types of fruit to stuff the duck?

You can use any combination of citrus fruits, apples, pears, or even dried fruits like apricots or cranberries to stuff the duck.

What is the purpose of grating the onion for the sauce?

Grating the onion helps to incorporate its flavors more thoroughly into the sauce, creating a smooth consistency.

Can I adjust the sweetness or sourness of the sauce?

You can adjust the sweetness by adding more brown sugar or the sourness by adding additional lemon juice or vinegar as desired.

How do I know when the duck is tender and fully cooked?

The duck is fully cooked when the juices run clear, and the meat is tender and no longer pink. You can also use a meat thermometer to make sure it has reached the proper internal temperature.

How should I store and reheat leftovers?

Store any leftover duck in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or on the stovetop with a little added moisture to prevent drying out.

Can I freeze the baked sweet & sour duck?

Yes, the baked sweet & sour duck can be frozen for up to 2-3 months. Make sure to cool it completely before transferring it to a freezer-safe container.

Why bake the duck covered with foil first and then uncovered?

Covering the duck with foil initially helps to trap moisture and steam, allowing the duck to cook through tenderly. Baking uncovered at the end helps to brown and crisp up the skin.

Baking Dish: Used to hold the ducks while they are being baked in the oven. Make sure to choose a dish large enough to accommodate the ducks and deep enough to prevent spillover of the sauce.

Aluminum Foil: For tightly sealing the baking dish before placing it in the oven. This helps to keep the ducks moist during the initial cooking process.

Mixing Bowl: To combine the various ingredients for the sweet and sour sauce.

Spoon: To evenly spoon the sweet and sour sauce over the ducks before baking. Make sure to coat the ducks thoroughly to impart maximum flavor. You can also use a basting brush, if preferred.

Sharp Knife: For slicing the orange and apple, as well as for any additional prep work needed on the ducks.

Grater: To grate the onion for the sweet and sour sauce. A box grater or handheld grater works well for this task.

Measuring Cups and Spoons: To accurately measure out the various ingredients.

Oven Mitts: To safely handle the hot baking dish when taking it out of the oven. Don't forget to protect your hands from the heat!

Carving Knife and Fork: Once the ducks are baked to perfection, use a sharp carving knife and fork to carve and serve the meat.

Lemon Rice: the zesty lemon flavor will cut through the richness of the sweet and sour sauce, balancing out the dish perfectly.

Crispy Brussels Sprouts: the crispy texture and slight bitterness of the sprouts will provide a nice contrast to the sweet and savory duck.

Garlic Mashed Potatoes: the creamy, garlicky goodness of the mashed potatoes will pair well with the delicious sweet and sour duck.

Rosemary Roasted Carrots: the fragrant rosemary will add an earthy flavor to the dish.

Cranberry Chutney: the tangy sweetness of cranberry chutney will complement the sweet and sour flavors of the duck.

Wine Pairings
Pinot Noir: Its light-bodied nature won't overpower the flavors, and its fruity hints will play nicely with the sweetness of the orange and apple slices. Look for one with cherry and raspberry notes.

Chardonnay: A buttery Chardonnay can add a touch of richness to this sweet and sour dish. Look for one with hints of oak and ripe fruit to enhance the flavors of the duck.

Merlot: The soft tannins and plum notes in a Merlot can complement the savory aspects of the dish while providing a smooth finish. Look for a fruit-forward Merlot for a great pairing.

Other Alcohol Pairings
Cranberry Vodka: The tartness of cranberry flavored vodka can cut through the richness of the duck while adding a fruity balance. It's like cranberry sauce in a glass.

Dark Rum: The caramel notes in dark rum can add a depth to the dish, enhancing the sweetness of the fruit and balancing the tanginess of the Worcestershire sauce and ketchup.

Sake: A slightly sweet sake can bring out the umami flavors in the duck while adding a subtle sweetness that complements the dish. Look for a Junmai sake for a clean and crisp pairing.

Non-Alcoholic Pairings
Ginger Beer: The spiciness of ginger beer can cut through the richness of the duck and add a refreshing kick to each bite.

Apple Juice: The natural sweetness of apple juice can enhance the flavors of the fruit in the dish while providing a refreshing contrast to the savory elements.

Coconut Water: The light and slightly sweet taste of coconut water can cleanse your palate between bites of the rich duck while adding a tropical twist to your meal.