Like many things I’ve never cooked with, I looked at the duck in my freezer as a challenge to be embraced, not feared. Ultimately, I learned that I need to make duck more often, so I can learn the ways of this tricky bird. I’ll be on the lookout for deals on duck at my local farmer’s markets as the summer goes on!

Orange Ginger Roasted Duck

1 small duck (around 5 lbs)

1 small can orange juice concentrate (thawed)

1 tbsp honey

1 tbsp grated ginger

1/2 stick butter

salt and pepper to taste

Preheat oven to 350°F. Melt butter and mix together with honey, ginger and orange juice concentrate. Glaze duck with mixture and place in oven, on a roasting rack inside a roasting pan. After 3o minutes, turn duck breast-side down and lower the heat to 300°F. Roast 2-2 1/2 hours, basting with glaze occasionally, until juices run clear. Turn duck over again to crisp the skin.