Description
This Roast Duck with Orange Glaze recipe features a whole duck roasted to perfection with a crispy skin and tender meat, enhanced by a tangy and sweet orange glaze. The duck is seasoned and stuffed with aromatic orange quarters, onion, and thyme, then slow-roasted and basted with a homemade orange glaze made from fresh orange juice, honey, balsamic vinegar, soy sauce, and Dijon mustard. It makes an elegant and flavorful dish that’s perfect for a special dinner.
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.
- Prepare the Duck: Pat the duck dry with paper towels. Score the skin in a crisscross pattern carefully, avoiding cutting into the meat. Season the duck inside and out with salt and pepper. Stuff the cavity with quartered orange, onion, and thyme sprigs. Tie the duck with kitchen twine to secure the stuffing.
- Roast the Duck: Place the duck on a rack in a roasting pan and rub the skin with olive oil. Roast at 425°F (220°C) for 15 minutes to crisp the skin. Then reduce the oven temperature to 350°F (175°C) and continue roasting for about 1 hour and 30 minutes (roughly 18-20 minutes per pound) until the internal temperature reaches 165°F (74°C). Every 30 minutes, spoon out any excess fat from the pan and during the last 30 minutes, begin brushing the duck with the prepared orange glaze every 10 minutes.
- Prepare the Orange Glaze: While the duck roasts, combine the 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 mixture thickens into a glaze. Season with salt and pepper to taste.
- Glaze and Finish Roasting: Brush the thickened orange glaze over the duck every 10 minutes during the final 30 minutes of roasting. This enhances the flavor and gives a glossy finish. Once done, let the duck rest uncovered for 10-15 minutes to allow juices to redistribute.
- Serve: Carve the rested duck and drizzle with any remaining orange glaze. Serve hot with your choice of roasted vegetables, potatoes, or a light salad alongside for a complete meal.
Notes
- Scoring the duck skin helps render the fat and results in a crispier skin.
- Spoon out excess fat periodically to avoid greasy meat and a soggy skin.
- Resting the duck after roasting ensures juicy and tender meat.
- The orange glaze can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the sweetness or acidity of the glaze by modifying the honey and vinegar quantities to your taste.
