Description
This Roast Duck with Orange Glaze is a delightful French-inspired main course featuring tender, crispy duck infused with a sweet and tangy orange glaze. Perfect for holiday meals or special gatherings, this recipe combines the rich flavors of duck with a vibrant citrus glaze that enhances every bite.
Ingredients
Scale
Duck and Seasoning
- 1 whole duck (about 5 to 6 pounds), cleaned and patted dry
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Orange Glaze
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish
- Fresh orange slices
- Fresh thyme
Instructions
- Prepare the Oven and Duck: Preheat the oven to 350°F (175°C). Pat the duck dry thoroughly with paper towels, then prick the skin all over with a sharp knife to help release the fat during roasting. Season the duck inside and out with kosher salt, black pepper, garlic powder, and onion powder.
- Roast the Duck: Place the duck breast-side up on a rack in a roasting pan. Roast the duck for 1 hour, then carefully drain the rendered fat from the pan to avoid smoking and promote crispiness. Continue roasting for an additional 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- Make the Orange Glaze: While the duck roasts, combine fresh orange juice, orange zest, honey, soy sauce, balsamic vinegar, and brown sugar in a medium saucepan over medium heat. Allow the mixture to simmer gently for 10 to 15 minutes until it thickens slightly. To achieve a thicker glaze, stir in the cornstarch slurry and cook for another 2 minutes until the glaze is shiny and smooth.
- Glaze the Duck: During the last 20 minutes of roasting, brush the duck generously with the orange glaze every 5 minutes to build up a flavorful, glossy coating that caramelizes beautifully on the skin.
- Rest and Serve: Remove the duck from the oven and let it rest for 10 minutes to redistribute juices, ensuring moist meat. Carve the duck and garnish with fresh orange slices and sprigs of thyme before serving for a vibrant presentation.
Notes
- For extra crispy skin, increase the oven temperature to 425°F (220°C) for the final 10 minutes of cooking.
- Save the rendered duck fat to use for roasting potatoes or vegetables; it adds wonderful flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 portion (about 6 ounces cooked duck with glaze)
- Calories: 650
- Sugar: 18 g
- Sodium: 820 mg
- Fat: 42 g
- Saturated Fat: 12 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 170 mg
