Description
This Roast Duck with Orange Glaze recipe features a whole duck roasted to perfection with a flavorful, tangy orange glaze made from fresh oranges, honey, balsamic vinegar, and Dijon mustard. The duck is seasoned and stuffed with aromatic orange quarters, onion, and thyme, then roasted to crispy skin and juicy meat. The citrusy glaze enhances the richness of the duck, making it a perfect centerpiece for a special occasion or cozy dinner.
Ingredients
Scale
Duck and Aromatics
- 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 Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the duck at a high temperature initially.
- Prepare the Duck: Pat the duck dry with paper towels. Score the skin in a crisscross pattern carefully without cutting into the meat. Season both the inside and outside with salt and pepper. Stuff the cavity with quartered orange, onion, and thyme sprigs if using. Tie the legs with kitchen twine to keep the shape consistent during roasting.
- Start Roasting: Place the duck breast side up on a rack in a roasting pan. Rub the skin all over with olive oil. Roast at 425°F for 15 minutes to start crisping the skin, then lower the heat to 350°F (175°C).
- Continue Roasting and Glazing: Roast the duck at 350°F for about 1 hour 30 minutes (approximately 18-20 minutes per pound) until the internal temperature reaches 165°F (74°C). Every 30 minutes, spoon out excess duck fat from the pan. Brush the duck with the orange glaze during the last 30 minutes of cooking, repeating every 10 minutes to build up a flavorful, shiny coating.
- Make the Orange Glaze: While the duck roasts, combine orange juice, orange zest, honey, balsamic vinegar, soy sauce, and Dijon mustard in a saucepan. Simmer over medium heat for 10-15 minutes, stirring occasionally until the glaze thickens. Season with salt and pepper to balance the sweetness and acidity.
- Rest the Duck: Once roasted, remove the duck from the oven and let it rest for 10-15 minutes. This helps the juices redistribute, ensuring tender meat.
- Serve: Carve the duck and drizzle with any remaining orange glaze. Serve alongside roasted vegetables, potatoes, or a fresh light salad to complement the rich flavors.
Notes
- Scoring the duck skin helps the fat render out and crisps the skin beautifully.
- Make sure to baste the duck frequently with the glaze to create a glossy and flavorful coating.
- You can save rendered duck fat for roasting potatoes or vegetables later; it adds incredible flavor.
- If fresh thyme is unavailable, rosemary or sage can be substituted.
- Use a meat thermometer to ensure the duck is cooked safely to 165°F internal temperature.
- Resting the duck after roasting allows for juicier slices.
