Description
This Roast Duck with Orange Glaze is a succulent and flavorful main course featuring crispy golden skin and a tangy, sweet glaze made from fresh orange juice, honey, and a hint of balsamic vinegar. Perfect for holiday dinners or special occasions, this French-inspired recipe ensures tender, juicy duck complemented by aromatic herbs and a vibrant citrus sauce.
Ingredients
Scale
Duck and Seasoning
- 1 whole duck (about 5–6 pounds)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 orange (quartered)
- 1 onion (quartered)
- 2 sprigs fresh rosemary
Orange Glaze
- 1 cup orange juice (freshly squeezed preferred)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 teaspoon orange zest
Instructions
- Prepare the Duck: Preheat the oven to 350°F (175°C). Remove the giblets from the duck cavity, then pat the duck skin dry thoroughly with paper towels to ensure crisping. Using a sharp knife, prick the skin all over carefully without piercing the meat to help render the fat while roasting. Season the duck generously inside and out with salt, pepper, thyme, and garlic powder. Stuff the cavity with the quartered orange, onion, and rosemary sprigs for infused aroma and flavor.
- Roast the Duck: Place the duck breast side up on a rack inside a roasting pan. Roast for about 2 hours at 350°F, remembering to drain excess fat from the pan every 30 minutes to avoid smoking and ensure proper crisping.
- Make the Orange Glaze: While the duck roasts, combine the orange juice, honey, soy sauce, balsamic vinegar, and orange zest in a saucepan. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for an additional 2 to 3 minutes, stirring constantly until the glaze thickens to a syrupy consistency. Remove from heat and set aside.
- Glaze and Finish Roasting: After the initial 2-hour roast, brush the duck generously with the prepared orange glaze. Increase the oven temperature to 400°F (200°C) and continue roasting for another 15–20 minutes until the skin turns deep golden brown and crispy.
- Rest and Serve: Remove the duck from the oven and let it rest for 10 minutes to allow juices to redistribute. Carve and serve the duck with the remaining orange glaze on the side for added flavor.
Notes
- For extra crispy skin, allow the duck to air-dry uncovered in the refrigerator for several hours or overnight before roasting.
- This dish pairs wonderfully with roasted vegetables, wild rice, or creamy mashed potatoes.
