Roast Duck with Orange Glaze: A Thanksgiving Showstopper!
Looking for a dish that will wow your guests this Thanksgiving? This Roast Duck with Orange Glaze is the answer! Forget the traditional turkey this year and embrace a succulent, flavorful alternative that’s surprisingly easy to make. The crispy skin, tender meat, and bright citrus glaze will have everyone asking for seconds. Ditch the Thanksgiving turkey this year and embrace this elegant and delicious main course. Perfectly family-friendly and bursting with flavor, this roast duck will be the talk of the table – and it’s easier than you think!
Why You’ll Love This Roast Duck with Orange Glaze
- Impressive Flavor: The orange glaze adds a zesty sweetness that perfectly complements the richness of the duck.
- Easier Than You Think: Don’t be intimidated! This recipe is straightforward and beginner-friendly.
- Thanksgiving Alternative: A delicious stand-in for the usual Thanksgiving turkey.
- Perfect for Entertaining: This dish is elegant enough for a special occasion but simple enough for a weeknight meal.
- Crispy Skin: Achieve perfectly crisp skin with our simple roasting technique.
Ingredients for Roast Duck with Orange Glaze
- 1 (5-6 pound) whole duck, patted dry
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 orange, zested and juiced
- 1/4 cup honey
- 1/4 cup orange marmalade
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- Optional: Aromatic vegetables (onion, carrots, celery) for the roasting pan
Substitutions: For a gluten-free option, use tamari instead of soy sauce. You can also substitute maple syrup for honey or use other citrus fruits like clementines or tangerines in the glaze.
How to Make Roast Duck with Orange Glaze
Step-by-Step Instructions
- Prepare the Duck: Preheat oven to 425°F (220°C). Pat the duck completely dry with paper towels. This is KEY for crispy skin!
- Season the Duck: Combine salt and pepper in a small bowl. Generously rub the mixture all over the duck, inside and out.
- Make the Orange Glaze: In a medium saucepan, whisk together orange zest, orange juice, honey, orange marmalade, soy sauce (or tamari), rice vinegar, grated ginger, and minced garlic.
- Simmer the Glaze: Bring the glaze to a simmer over medium heat, then reduce the heat and let it simmer for 10-15 minutes, or until slightly thickened.
- Roast the Duck: Place the duck on a roasting rack inside a roasting pan. If using, scatter aromatic vegetables (onion, carrots, celery) in the bottom of the pan.
- Initial Roast: Roast the duck for 30 minutes at 425°F (220°C).
- Lower the Heat & Baste: Reduce the oven temperature to 325°F (160°C) and continue roasting for another 1 ½ – 2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the duck with the orange glaze every 20-30 minutes during the roasting process.
- Rest: Remove the duck from the oven and let it rest for at least 15 minutes before carving.
- Carve and Serve: Carve the Roast Duck with Orange Glaze and serve immediately. Drizzle with pan juices.
Pro Tips & Variations
- Score the Skin: Before roasting, score the duck skin in a crosshatch pattern. This helps render the fat and create extra-crispy skin.
- Prick the Skin: Use a fork or skewer to prick the skin all over, allowing the fat to render out during roasting.
- Render the Fat: Save the rendered duck fat! It’s amazing for roasting potatoes or vegetables.
- Spicy Variation: Add a pinch of red pepper flakes to the orange glaze for a touch of heat.
Serving Suggestions
This Roast Duck with Orange Glaze is a fantastic centerpiece for your Thanksgiving dinner. Here are some side dish ideas to complete the meal:
- Garlic Mashed Potatoes: Creamy and comforting, a classic pairing.
- Roasted Brussels Sprouts with Bacon: Adds a savory and slightly smoky element.
- Cranberry Sauce: A must-have Thanksgiving staple.
- Stuffing/Dressing: Serve with your favorite stuffing recipe
- Green Bean Casserole: A classic holiday side dish that is a crowd-pleaser.
Storage & Reheating
Storage: Store leftover Roast Duck with Orange Glaze in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
Reheating: To reheat, preheat oven to 350°F (175°C). Place the duck in a baking dish with a little bit of broth or water to prevent it from drying out. Cover with foil and bake for 20-30 minutes, or until heated through. You can also reheat slices of duck in a skillet over medium heat, basting with a little extra orange glaze.
FAQ about Roast Duck with Orange Glaze
Q: Can I make this Roast Duck with Orange Glaze ahead of time for Thanksgiving?
A: Yes! You can roast the duck a day or two in advance and store it in the refrigerator. Reheat it before serving as described above. The thanksgiving feast can be prepped ahead of time!
Q: What’s the best way to get crispy skin on a roast duck?
A: The key is to pat the duck completely dry before roasting and to prick the skin with a fork or skewer. Also, starting with a high oven temperature (425°F) helps to render the fat and crisp the skin.
Q: Can I use this orange glaze on a Thanksgiving turkey instead?
A: Absolutely! The orange glaze pairs beautifully with turkey as well. Just adjust the quantity based on the size of your turkey.
Q: Are there any vegan thanksgiving recipes that would pair well with this dish for guests with dietary restrictions?
A: Yes! Consider serving a vegan stuffing made with wild rice and mushrooms, roasted root vegetables, or a hearty lentil soup.
Q: What drinks pair well with Roast Duck with Orange Glaze for Thanksgiving dinner?
A: A crisp Riesling, a Pinot Noir, or a sparkling apple cider would all be excellent choices.
Final Thoughts on Roast Duck with Orange Glaze
Ready to impress your guests with a truly memorable Thanksgiving meal? This Roast Duck with Orange Glaze is your ticket to a delicious and stress-free holiday. With its crispy skin, tender meat, and vibrant citrus flavor, it’s sure to become a new family favorite. Don’t forget to save this recipe on Pinterest for future reference! Leave a comment below after you’ve tried it and let us know what you think! And be sure to subscribe to our newsletter for more delicious and easy recipes!
Roast Duck with Orange Glaze
Equipment
- oven
- Roasting Pan
- Roasting Rack
- Saucepan
Ingredients
- 1 whole duck 5-6 pound, patted dry
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 whole orange zested and juiced
- 1/4 cup honey
- 1/4 cup orange marmalade
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- aromatic vegetables (onion, carrots, celery) for the roasting pan, optional
Instructions
- Preheat oven to 425°F (220°C). Pat the duck completely dry with paper towels. This is KEY for crispy skin!
- Combine salt and pepper in a small bowl. Generously rub the mixture all over the duck, inside and out.
- In a medium saucepan, whisk together orange zest, orange juice, honey, orange marmalade, soy sauce (or tamari), rice vinegar, grated ginger, and minced garlic.
- Bring the glaze to a simmer over medium heat, then reduce the heat and let it simmer for 10-15 minutes, or until slightly thickened.
- Place the duck on a roasting rack inside a roasting pan. If using, scatter aromatic vegetables (onion, carrots, celery) in the bottom of the pan.
- Roast the duck for 30 minutes at 425°F (220°C).
- Reduce the oven temperature to 325°F (160°C) and continue roasting for another 1 ½ – 2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the duck with the orange glaze every 20-30 minutes during the roasting process.
- Remove the duck from the oven and let it rest for at least 15 minutes before carving.
- Carve the Roast Duck with Orange Glaze and serve immediately. Drizzle with pan juices.
