A healthy addition on the Christmas table

Dec 22, 2013 No Comments by

It’s Christmas within a couple of days and even though Christmas food is truly delicious, it can also be a stressful time, as many people worry about weight gain during the holidays. This is easy to understand as many dishes are rich in fat and calories, but there are healthier alternatives to choose from, and here’s one of the dishes you should include at Christmas if you want to eat healthy, yet delicious food.


Orange-Roasted Duck




  • 1 duck
  • 2 oranges
  • ½ cup orange marmalade
  • 3 tablespoons reduced-sodium soy sauce
  • ¾ cup chicken broth
  • 2 teaspoons cornstarch
  • 1 teaspoon brown sugar



  1. Preheat oven to 350°F. Line a large roasting pan with foil.
  2. Remove both wingtips at the top joint; reserve wing tips. Reserve neck (discard the rest of the giblets). Trim the excess skin and fat around the neck and cavity opening. Grate 1/4 teaspoon orange zest and set aside. Cut the oranges into quarters. Set aside 3 sections and place the remaining orange sections inside the duck; fold the wings under and tie the legs together with kitchen string. Prick holes in the skin with a fork, without piercing the flesh.
  3. Whisk marmalade and 2 tablespoons soy sauce in a small bowl. Loosen the skin over the breast and thigh meat and rub about 3 tablespoons of the marmalade mixture under the skin. Place breast-side down on a rack in the prepared roasting pan.
  4. Roast the duck for 1 hour. Remove the duck from the pan and carefully pour off the fat. Return the duck to the rack, with the breast-side upwards. Continue roasting, basting every 15 minutes with another 2 tablespoons of the marmalade mixture, until an instant-read thermometer inserted into the thigh without touching bone registers 165°F, 1 to 1 1/4 hours more.
  5. Place the reserved wing tips and neck in a medium saucepan, add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the broth is reduced by half, 5 to 7 minutes. Strain and discard solids; return the broth to the pan. Squeeze the juice from the reserved orange sections into a small bowl; add cornstarch and whisk until smooth. Stir the juice mixture, reserved zest and brown sugar into the broth; cook over medium heat, stirring, until thickened, 1 to 2 minutes. Stir in the remaining 1 tablespoon soy sauce.
  6. Transfer the duck to a cutting board; let rest for 15 minutes before removing the string and carving. Serve with the sauce on the side.


It sounds delicious, doesn’t it? I can assure you it will be a tasty addition on the Christmas table, and I warmly recommend you to try it!

Food, Recipes

About the author

My name is Tezz and I'm a 29-years-old mother of 2. I spend most of my time at soccer practice, hockey practice or floor ball practice with my sons, but I also enjoy exercising myself. I love zumba, aerobics, jogging and of course power walking. My interest in health and training has grown since I became a mom. It all started when I wanted to lose a few extra pounds that I gained during my pregnancies, but it increased to become an honest interest in exercising and today I find it important to have a healthy lifestyle. I've also worked as a skincare consultant for a couple of years and I love beauty related topics just as much as health related topics. I love makeup and skincare and I'm looking forward to share my hobbies with you!
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