Description
This Roast Duck with Orange Glaze recipe offers a beautifully crisp-skinned duck infused with a sweet and tangy citrus glaze. The duck is roasted to perfection with a flavorful orange and herb stuffing, then finished with a glossy orange-honey glaze that enhances the rich meat. Ideal for a special occasion or festive meal, this recipe combines classic roasting techniques with vibrant glaze flavors to create an impressive and delicious dish.
Ingredients
Scale
Duck and Seasoning
- 1 whole duck (about 5-6 lbs)
- Salt and freshly ground black pepper, to taste
- 1 orange, quartered
- 1 onion, quartered
- 4 sprigs fresh thyme (optional)
- 1 tablespoon olive oil
Orange Glaze
- 1 cup freshly squeezed orange juice (about 2-3 oranges)
- Zest of 1 orange
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the duck at high heat initially to crisp the skin.
- Prepare the Duck: Pat the duck dry with paper towels to help the skin crisp. Score the skin in a crisscross pattern carefully without cutting into the meat. Season the inside and outside with salt and pepper. Stuff the cavity with the quartered orange, onion, and thyme sprigs for added aroma and flavor. Truss the duck with kitchen twine to ensure even cooking.
- Roast the Duck: Place the duck on a rack in a roasting pan to allow fat to drain. Rub the skin with olive oil for a beautiful golden color and crispness. Start roasting the duck at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue roasting for 1 hour and 30 minutes, or approximately 18-20 minutes per pound, until the internal temperature reaches 165°F (74°C). Spoon out excess fat every 30 minutes and prepare to baste with the orange glaze during the final stage.
- Prepare the Orange Glaze: In a saucepan, combine orange juice, orange zest, honey, balsamic vinegar, soy sauce, and Dijon mustard. Simmer over medium heat for 10-15 minutes until the mixture thickens into a syrupy glaze. Season with salt and pepper to balance the flavors.
- Glaze and Finish Roasting: During the last 30 minutes of roasting, brush the duck with the orange glaze every 10 minutes. This layering of glaze helps build a glossy and flavorful coating on the skin. Once done, remove the duck and let it rest for 10-15 minutes to allow juices to redistribute.
- Serve: Carve the rested duck and drizzle with any remaining orange glaze. Serve alongside roasted vegetables, potatoes, or a light salad for a complete meal.
Notes
- Scoring the skin helps render the fat and achieve a crispy texture.
- Trussing the duck helps it cook evenly and maintain shape.
- Removing excess fat during roasting prevents soggy skin and reduces greasiness.
- Letting the duck rest before carving ensures juicy meat.
- You can save rendered duck fat for roasting potatoes or other vegetables for extra flavor.
