Roasted Duck with Orange Glaze Recipe

Cooking Steps

Step 1: Prepare the Duck

1. Remove the duck from its packaging. Remove any giblets and the neck from both cavities.
2. Pat the duck very dry inside and out with paper towels. This is crucial for crispy skin.
3. Using a sharp knife or skewer, prick the skin all over, especially on the breast and fatty areas, without piercing the meat. This allows the fat to render out during roasting, resulting in crispy skin.
4. Rub the duck generously with 1 tablespoon of salt, 1 teaspoon of black pepper, and ½ teaspoon Chinese five-spice powder (if using), both inside and out.
5. Stuff the main cavity of the duck with the quartered onion, slices from one orange, and sliced ginger (if using).
6. Truss the duck (optional, but helps with even cooking and presentation) by tying the drumsticks together with kitchen twine and tucking the wing tips under the body.

Step 2: Prepare the Orange Glaze

1. In a small saucepan, combine the orange juice, orange zest, honey or maple syrup, soy sauce, rice vinegar or apple cider vinegar, and minced garlic (if using).
2. Bring the mixture to a gentle simmer over medium heat, stirring until the honey/syrup is dissolved. Simmer for 5-7 minutes until the glaze slightly thickens and becomes syrupy enough to coat a spoon. Set aside.

Step 3: Roast the Duck

1. Preheat your oven to 200°C (400°F).
2. Place a V-rack or a roasting rack in a large roasting pan. Pour 1 cup of water or chicken broth into the bottom of the roasting pan (this helps catch rendered fat, prevents drippings from burning, and keeps the oven moist).
3. Place the prepared duck, breast-side up, on the rack in the roasting pan.
4. Roast the duck for 30 minutes at 200°C (400°F). This initial high heat helps render the fat and begin crisping the skin.
5. After 30 minutes, reduce the oven temperature to 175°C (350°F).
6. Continue roasting for another 1.5 to 2.5 hours, or until the internal temperature of the duck, measured in the thickest part of the thigh (without touching bone), reaches 80-82°C (175-180°F).
7. During the last 30-45 minutes of roasting, begin basting the duck every 10-15 minutes with the prepared orange glaze. This will create a beautiful, caramelized, and flavorful crust. If the duck is browning too quickly, loosely tent it with foil.

Step 4: Rest the Duck

1. Once the duck reaches the desired internal temperature, remove it from the oven.
2. Transfer the duck to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes before carving. This resting period is crucial for the juices to redistribute throughout the meat, ensuring it remains tender and moist.

Step 5: Make a Sauce from Drippings (Optional) and Serve

1. While the duck rests, you can make a quick sauce from the pan drippings. Carefully pour the drippings from the roasting pan into a fat separator or a bowl.
2. Skim off most of the rendered duck fat (save it for amazing roasted potatoes!).
3. Return the defatted drippings to a small saucepan. You can add a splash of water or broth if needed. Bring to a simmer. Taste and adjust seasoning. You can add a tablespoon more of the orange glaze if you like.
4. Carve the duck into portions. Serve hot with the remaining orange glaze and any pan sauce you made.

Extra Tips for Perfect Roasted Duck

• Rendering Fat is Key: Duck is very fatty. Pricking the skin and starting with higher heat helps render out the fat, which contributes to crispy skin.
• Pat Dry, Pat Dry, Pat Dry: This cannot be stressed enough. Dry skin is crispy skin.
• Saving Duck Fat: The rendered duck fat is culinary gold! Strain it and store it in the refrigerator for future use in roasting potatoes, vegetables, or even making confit.
• Carving: Use a sharp carving knife. Slice off the breast meat in thick slices, and separate the leg-thigh quarters.
• Don't Overcook: Duck can dry out if overcooked. A meat thermometer is your best friend here.
• Serving Suggestions: Roasted duck pairs beautifully with roasted root vegetables (like potatoes, carrots, parsnips) or a simple green salad to cut through the richness.

Nutritional Value 

(per serving, highly variable based on duck size and fat consumed)

Benefits 

• ✅ Elegant and Flavorful: The combination of rich duck and bright citrus creates a perfectly balanced, impressive dish.
• ✅ Rich in Nutrients: Duck is a good source of protein, iron, and B vitamins, especially niacin and selenium.
• ✅ Special-Occasion Worthy: Makes a stunning main course for holidays, dinner parties, or intimate celebrations.
• ✅ Crispy Skin with Juicy Meat: Proper roasting delivers a tender interior and irresistible crisped exterior.
• ✅ Versatile Accompaniments: Pairs beautifully with potatoes, roasted vegetables, wild rice, or seasonal fruits.