Description
This Roast Duck with Orange Glaze recipe features a crispy-skinned duck roasted to perfection and finished with a tangy, sweet orange glaze. Infused with aromatic herbs and citrus, this elegant dish is perfect for special occasions or a flavorful family meal.
Ingredients
Scale
For the Duck
- 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
For the 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 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 the inside and outside with salt and pepper. Stuff the cavity with orange quarters, onion, and thyme sprigs for added aroma. Truss the duck with kitchen twine to ensure even cooking.
- Roast the Duck: Place the duck on a rack in a roasting pan and rub the skin with olive oil to encourage crispness. Roast at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue roasting for 1 hour and 30 minutes, or about 18-20 minutes per pound, basting occasionally by spooning out excess fat every 30 minutes. In the last 30 minutes, begin brushing the duck with the orange glaze to build flavor and a glossy finish.
- Prepare the Orange Glaze: While the duck roasts, combine the freshly squeezed orange juice, orange zest, honey, balsamic vinegar, soy sauce, and Dijon mustard in a saucepan. Simmer over medium heat for 10-15 minutes until the glaze thickens to a syrupy consistency. Season with salt and pepper to taste.
- Glaze and Finish Roasting: During the final 30 minutes of roasting, brush the orange glaze over the duck every 10 minutes to create a flavorful and shiny coating. After roasting, let the duck rest for 10-15 minutes to allow juices to redistribute, ensuring moist meat.
- 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
- Score the duck skin carefully to avoid cutting the meat, which helps render the fat and crisp the skin.
- Trussing the duck ensures even cooking and helps maintain its shape.
- Use a meat thermometer to check for an internal temperature of 165°F (74°C) for food safety.
- Save the rendered duck fat for roasting potatoes or vegetables; it adds great flavor.
- The orange glaze can be made ahead and stored in the refrigerator for up to 3 days.
