Roasted Duck with Sweet and Sour Glaze

Name: Roasted Duck with Sweet and Sour Glaze
Yield: 6
Ingredients: '2 kg of duck pieces (thigh, leg, and breast)'; 'Salt and black pepper to taste'; 'Olive oil for brushing and basting'; '1/2 cup of brown sugar'; '1 tablespoon of ground cinnamon'; '2 cups of orange juice'; '1/2 cup of balsamic vinegar'; '3 cloves of garlic, minced'; '3 tablespoons of orange liqueur'; '400g of fresh asparagus, cooked to serve with'

1
'2 kg of duck pieces (thigh, leg, and breast)'
2
'Salt and black pepper to taste'
3
'Olive oil for brushing and basting'
4
'1/2 cup of brown sugar'
5
'1 tablespoon of ground cinnamon'
6
'2 cups of orange juice'
7
'1/2 cup of balsamic vinegar'
8
'3 cloves of garlic, minced'
9
'3 tablespoons of orange liqueur'
10
'400g of fresh asparagus, cooked to serve with'

Ingredients

1
'2 kg of duck pieces (thigh, leg, and breast)'
2
'Salt and black pepper to taste'
3
'Olive oil for brushing and basting'
4
'1/2 cup of brown sugar'
5
'1 tablespoon of ground cinnamon'
6
'2 cups of orange juice'
7
'1/2 cup of balsamic vinegar'
8
'3 cloves of garlic, minced'
9
'3 tablespoons of orange liqueur'
10
'400g of fresh asparagus, cooked to serve with'

Directions

1
Season the duck pieces with salt and black pepper, then place them in a roasting pan greased with olive oil
2
In a small saucepan, combine the brown sugar, cinnamon, orange juice, balsamic vinegar, garlic, and orange liqueur
3
Bring to a simmer over medium heat, then reduce the heat and let it cook for an additional 5 minutes
4
Brush the duck pieces with this glaze and cover with aluminum foil
5
Place the roasting pan in a preheated moderate oven (180°C) and roast for 1 hour, basting with the glaze from time to time
6
Remove the foil and continue roasting for an additional 30 minutes or until the meat is tender
7
Serve the duck with the asparagus, seasoned with salt, black pepper, and a drizzle of olive oil.