Roast Duck with Orange Glaze
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.
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.
Notes
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.
Score the skin in a crosshatch pattern and prick with a fork or skewer before roasting to render fat and create extra-crispy skin. Save rendered duck fat for roasting potatoes or vegetables. For a spicy variation, add red pepper flakes to the glaze.